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Eggplant Parmesan Baked Easy Cozy Delicious Weeknight Meal

BAKED EGGPLANT PARMESAN recipe, served and ready to eat, easy homemade dinner
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This Eggplant Parmesan Baked Easy dish is perfect for an easy dinner or weeknight dinner. Enjoy a family dinner featuring crispy breaded eggplant layered with rich marinara and melted cheese in this baked eggplant recipe.

Ingredients

Scale
  • 2 large eggplants sliced into ½ inch circles
  • 1 tablespoon salt
  • 2 cups panko breadcrumbs
  • 1 cup grated parmesan cheese
  • 3 tablespoons olive oil
  • 1 tablespoon italian seasoning
  • 3 large eggs
  • 1 tablespoon water
  • ½ cup all-purpose flour
  • 1 24-ounce jar marinara sauce
  • 2 ¼ cups low moisture mozzarella
  • ¼ cup fresh basil chopped for serving

Instructions

  1. Arrange the eggplant slices on a baking sheet lined with paper towels, sprinkle salt over them generously, then cover with another paper towel and let sit for 45 minutes to draw out moisture.
  2. Preheat your oven to 400°F and grease a large baking sheet lightly.
  3. In one bowl, mix panko breadcrumbs, parmesan cheese, olive oil, and Italian seasoning. In another bowl, whisk together eggs and water. Place flour in a separate bowl.
  4. Dredge each eggplant slice first in flour, then dip into the egg mixture, and finally coat with the breadcrumb mix, pressing firmly. Lay the coated slices on the baking sheet and bake for 30 to 35 minutes until golden.
  5. Spread about 1 cup of marinara sauce on the bottom of a 9 by 13 inch baking dish. Layer half the eggplant slices over the sauce, spoon another cup of marinara over them, and sprinkle ¾ cup mozzarella. Add the remaining eggplant, the rest of the marinara sauce, and top with the remaining mozzarella.
  6. Lower oven to 375°F, cover the dish with foil, and bake for 25 minutes. Remove the foil and continue baking for about 20 minutes more until cheese is lightly browned.
  7. Let the dish rest for 5 minutes before serving with fresh basil.

Notes

  • Store leftovers in an airtight container and refrigerate for 3 to 4 days
  • This dish can be frozen for up to 3 months
  • thaw overnight and reheat at 350°F until warm
  • You can also freeze it before baking, adding 10 extra minutes to the cooking time
  • Almond flour or other flours can replace all-purpose flour for breading if preferred

Nutrition

Find it online: https://www.amgroyal.com/baked-eggplant-parmesan/