Description
Eggplant Parmesan is a classic Italian dish that features tender eggplant slices coated in crispy breadcrumbs, loads of melty cheese, and baked in a rich and savory homemade tomato sauce. Served hot on its own or with other Italian sides, this vegetarian recipe is perfect for date night or dinner at home!
Ingredients
For the eggplant:
- 2 large eggplants
- 1 teaspoon salt
- 2 cups Panko breadcrumbs
- 1/4 cup Parmesan cheese, shredded
- 1 tablespoon garlic powder
- 2 eggs, beaten
- cooking oil spray
For the sauce:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 tablespoons garlic, minced
- 1 (28 ounce) can tomato sauce
- 2 tablespoons tomato paste
- 1/2 teaspoon Italian seasoning
- ¼ cup fresh basil, chopped
- ½ teaspoon salt
For the cheese topping:
- 1 1/2 pounds fresh mozzarella cheese, sliced into 1/4-inch slices
- 1 cup Parmesan cheese, shredded
- fresh basil (optional, for garnish)
Instructions
Prepare the eggplant:
- Line a large baking sheet with paper towel. Cut the eggplants into 1/4-inch thick rounds and place them on the lined baking sheet.
- Season both sides of the eggplant rounds with salt and use your hands to rub them all over. Let the eggplant rounds sit and release moisture for 1 hour.
Coat the eggplant:
- Preheat the oven to 425 F.
- Use a paper towel to pat each eggplant round completely dry.
- In a shallow plate, whisk together Panko breadcrumbs, Parmesan cheese, and garlic powder. In another shallow plate, add beaten eggs.
- Dip both sides of each eggplant round into the eggs to evenly coat them. Then dip into the breadcrumb mixture. (The breadcrumbs will stick to the egg wash).
- Place the breaded eggplant rounds in a single layer on a large baking sheet lined with parchment paper and spray evenly with cooking oil spray. Bake for 10 minutes, then flip them halfway and bake until golden brown and fork tender, approximately 10 more minutes.
- Set aside and let the eggplant cool for 15 minutes.
Prepare the sauce:
- Heat oil in a large pot over medium-high heat until the hot oil starts to sizzle, about 1 minute. Add onions and garlic and sauté until tender, about 1 minute.
- Add tomato sauce, tomato paste, Italian seasoning, basil, and salt. Stir well to combine and bring the sauce to a simmer. Turn the heat down to low and continue to simmer for 5 minutes. Remove from heat and transfer sauce into a bowl.
Assemble and bake:
- In a 9x13-inch casserole pan, add 1/3 of the sauce (about 1 cup) and evenly spread it on the bottom.
- Place 1/3 of the eggplant rounds evenly apart over the sauce.
- Spread 1/2 of the sliced mozzarella cheese (3/4 pound) over the eggplants and sprinkle with 1/3 cup of the Parmesan cheese.
- For the next layer, add 1/3 eggplants, 1/3 of sauce, remaining 1/2 of mozzarella, and 1/3 Parmesan.
- For the final layer, add remaining 1/3 eggplant, remaining 1/3 sauce, and remaining 1/3 Parmesan.
- The layering order should be as follows:
- sauce, eggplants, mozzarella, parmesan
- eggplants, sauce, mozzarella, parmesan
- eggplants, sauce and parmesan.
- The layering order should be as follows:
- Transfer the casserole dish into the preheated oven and bake for 30 minutes until the cheese melts and turns golden brown. Let rest for 10 minutes before slicing.
- Garnish with chopped basil and serve hot.
Notes
How to store: Once the eggplant parmesan has cooled to room temperature, transfer it to an airtight container and refrigerate for up to 5 days.
How to reheat: Reheat in an oven-safe dish at 350℉ for 15-20 minutes until the center is heated to the desired temperature.
How to freeze: Freeze cooked or uncooked eggplant parmesan in an airtight, freezer-safe container for up to 3 months. Thaw in the refrigerator overnight and follow the baking instructions or reheat as outlined above.
- Prep Time: 20 minutes
- Rest Time (for eggplants): 1 hour
- Cook Time: 50 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Italian