Baked Eggplant Parmesan Recipe
Prep Time:
15 minutes
Cook Time:
1 hour, 6 minutes
Servings:
6 servings
Ingredients
  • 2 large (or 3 small) eggplants
  • 1 tablespoon extra virgin olive oil + extra to grease the baking pan
  • ½ cup all-purpose flour
  • 3 eggs
  • 2 cups panko breadcrumbs
  • ½ cup Parmesan cheese, shredded
  • 2 teaspoons Italian herbs
  • 1 teaspoon garlic powder
  • 1 teaspoon salt, divided
  • 1 teaspoon black pepper, divided
  • 2 cloves garlic, minced
  • 2 teaspoons white wine vinegar
  • 2 (11-ounce) cans crushed tomatoes
  • ½ cup fresh basil, finely chopped + more for serving
  • 1 pound mozzarella cheese, sliced
Directions
  1. Slice the eggplant into rounds, around ½ inch thick.
  2. Arrange the slices on a baking rack or pan and sprinkle with salt on both sides. Let the eggplant sit for a minimum of 20 minutes and up to an hour so that the excess moisture is released. Pat the slices with paper towel to dry the eggplant and remove the salt.
  3. Mix the panko breadcrumbs in a bowl with garlic powder, ½ teaspoon of salt and pepper, Italian herbs, and shredded Parmesan cheese.
  4. Preheat the oven to 300 F.
  5. Arrange three bowls containing the whisked eggs, flour, and breadcrumbs.
  6. First, coat the eggplant slices in flour on both sides, then dip them into eggs, and finally into the breadcrumbs, gently shaking off excess crumbs.
  7. Lay the breaded slices on an oiled baking pan and bake for 20 to 25 minutes until golden.
  8. Meanwhile, pour the olive oil into a skillet and heat on medium.
  9. Add the minced garlic and gently cook for 1 minute.
  10. Add the tomatoes and white wine vinegar and simmer for 15 minutes, uncovered.
  11. Season with salt and pepper to taste, then stir in the chopped basil and remove from heat.
  12. In a large casserole dish, spread a generous layer of tomato sauce on the bottom.
  13. Then layer the cooked eggplant slices, mozzarella, a spoonful of tomato sauce, and some shredded Parmesan. Repeat with an additional layer on top.
  14. Bake the dish uncovered at 350 F for 30 minutes until the cheese is browned and melted.
  15. Top with chopped fresh basil and serve.