I actually prefer eggplant parmesan to chicken parmesan. Maybe the chicken parmesan just hasn’t been done properly, but I have found the eggplant to be more moist than the chicken. This is a nice recipe because the eggplant is baked not fried. A great calorie saver right there!
This hearty meal will make a great addition to your meatless Monday collection. Check out this recipe on the next page!
I like skipping the meat every once in a while. I’m a huge fan of tofu, but I’m also a huge fan of fresh veggies and lots of them. I grew up on an organix produce farm. Fresh ingredients, especially veggies, are very important to me
Thanks to Ali at Gimme Some Oven for this recipe!
Ingredients for Beautifully Baked Eggplant Parmesan
- 2 medium eggplants, sliced into 1/2-inch thick rounds
- 1 1/2 cups Panko breadcrumbs
- 1 Tablespoon Italian seasoning, homemade or store-bought
- 2 eggs (or 1 egg + 2 egg whites)
- cooking spray (or olive oil in a Misto)
- 1 (25 ounce) jar DeLallo Tomato Basil Pomodoro Fresco Tomato Sauce
- 2 cups grated Mozzarella cheese (I used part-skim)
- 2/3 cup finely-grated Parmesan cheese
- 1/2 cup loosely-packed chopped or julienned fresh basil
Optional first step: If you have extra time and would like to remove some of the bitterness of the eggplant, sprinkle each round with a pinch of salt. Then place the rounds in a colander in the sink to drain, or place them on a few paper towels for about 30 minutes. Rinse the salt off with water, then proceed with the recipe.
Preheat oven to 425°F. Prepare two baking sheets with parchment paper, and set aside.
In a shallow bowl, whisk together Panko breadcrumbs, Italian seasoning and 1 teaspoon salt until combined. In a separate bowl, whisk the eggs until smooth. Dip an eggplant round on both sides in the whisked egg mixture, then immediately dip it in the breadcrumb mixture until the eggplant is completely coated, then set on a parchment-covered baking sheet. Repeat with the remaining eggplant rounds until they are all evenly spaced on the baking sheets. Bake for 20 minutes, flipping once halfway through, until the breadcrumbs are toasted and slightly golden. Remove from the oven and set aside.
Spread 1/2 cup tomato sauce evenly over the bottom of an 11 x 8-inch baking dish. Place half of the eggplant in a (mostly) even layer along the bottom of the baking dish. Spread an additional 1 cup of tomato sauce evenly over the eggplant. Then sprinkle 1 cup Mozzarella cheese evenly over the sauce, followed by 1/3 cup Parmesan cheese, followed by 1/4 cup of the fresh basil. Repeat with another layer of the remaining eggplant, then tomato sauce, then Mozzarella, then Parmesan cheese.
Bake for 15-20 minutes until the cheese is melted and starts to turn slightly golden around the edges, and the sauce is bubbly. Remove and sprinkle with the remaining basil. Serve immediately.
**If making the baked version of this dish, I recommend ever-so-slightly undercooking your pasta, as it will cook a bit more while it bakes in the oven.
Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: Gimme Some Oven.