on Aug 01, 2017, Updated Sep 07, 2023 31 Comments For those days that you are looking for an easy, scrumptious dish to make for dinner, this Eggplant Parmesan is a favorite meatless meal you’ll love! We really enjoy this recipe and several other Italian meals like Lasagna or my Easy Chicken Parmesan and many more! As I was picking vegetables in my garden one day, I was deciding what I was going to make for supper. When I saw the beautiful deep purple eggplants, I knew this rich, satisfying Eggplant Parmesan was for dinner! There is no frying involved in this recipe. The eggplant slices are breaded and baked for a crispy, scrumptious Eggplant Parmesan recipe my whole family loves. It’s a rich, comfort food dish and a meatless meal that’s perfect anytime. So, with a quick visit to my herb garden, I was preparing this tasty dish in no time. I think you are going to love it too!
How to Make Eggplant Parmesan Recipe
I developed this recipe long ago because I did not want to deep-fry the eggplant for my eggplant parmesan, but I still wanted it to be crispy and delicious. I bake it in the oven instead of frying it, and it has a crispy crunchy coating without the unnecessary fat, and it is so scrumptious! It is nestled in a savory herb tomato sauce layered with cheeses for a meatless meal that tastes amazing and is so satisfying. Here’s how you’ll make it:
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
eggplant – You’ll peel a medium-sized eggplant and slice it into 1/4-inch rounds. You can choose to leave the peeling on, but I believe it’s better peeled. bread crumbs – Use plain bread crumbs or Italian-seasoned breadcrumbs if you wish. Parmesan cheese – Use freshly grated Parmesan from a wedge of you can use Parmesan that is already grated. (sold in the refrigerated section of the grocery store – not the dry powder in the can.) egg milk tomato sauce Italian Seasoning kosher salt – mozzarella cheese – Use grated mozzarella fresh basil – chopped fresh oregano – chopped fresh thyme
Step-by-Step Instructions
To make my eggplant parmesan, there are a few steps to the process, but they are simple and yield a mighty delicious end result that I think you’ll love! Prep. Spritz rimmed baking sheets with olive oil until they are well-coated so the eggplant will not stick while baking. Once you’ve prepared the pans, peel the eggplant and then slice it into about 1/4-inch to 1/2-inch rounds, but no thicker. Coat the eggplant. Mix together the bread crumbs and part of the Parmesan cheese in a shallow dish until they are thoroughly blended. In a separate shallow dish, whisk your eggs and milk together. Then, dip each slice of eggplant into the egg and then dredge through the bread crumbs until each slice is thoroughly coated on each side. Bake eggplant. Place the eggplant on the baking sheets in a single layer with a small space space between each slice. After they have baked for about 20 minutes and are golden brown on the bottom, turn them over and bake the other side until they are golden brown and fork-tender, about 20 more minutes. Remove the eggplant from the oven and set it aside. Blend the sauce. While the eggplant is baking, mix the tomato sauce, kosher salt, and my Italian Seasoning Mix. Layer ingredients and bake. To layer the ingredients, spread some of the tomato sauce in the bottom of your baking dish and then place half of the baked eggplant on top of the sauce. Then, top the eggplant with more tomato sauce, layer on some mozzarella cheese, and sprinkle with Parmesan cheese. Repeat the layering. Bake until the sauce is bubbling and the cheese has melted about 30 minutes. Top with fresh herbs. Once the dish has been baked, remove from the oven and allow to cool slightly. Then top with the chopped fresh basil, oregano, and thyme. Serve and enjoy. Slice into portions and serve.
Storage Tips
To make ahead. Prepare eggplant parmesan without baking. Cover tightly and store in the refrigerator for up to two days. Then, when ready to bake, remove from refrigerator, remove wrap, and bake according to recipe instructions. To freeze. Prepare the recipe in a freezer-safe baking dish without baking. Cover tightly with plastic wrap, followed by foil. Store in the freezer for up to 3 months. When ready to bake, remove from the freezer and allow to thaw in the refrigerator. Bake according to recipe instructions. To refrigerate. Place any leftover eggplant parmesan in an airtight container or wrap well and refrigerate for 3-4 days. Reheat in the oven.
More Favorite One-Pan Recipes
One Pan Pesto Chicken Steak Fajitas Chicken Pot Pie with Puff Pastry Spanish Rice Chicken Salad with Grapes Here’s my Eggplant Parmesan recipe. I hope your family loves it as much as we do! Enjoy!Robyn xo
