Dinner

Baked Eggplant Parmesan

Crisp oven-baked eggplant slices layered with marinara and mozzarella. No frying.

⏱ 1 hr 30 min (30 min prep, 50 min cooking, 10 min waiting) 🍽 Serves 6 · 1 square make aheadleftoversfreezer friendlykid friendly vegetarian
📅 Add to my plan

ContainsMilk, Eggs, Wheat. Check the labels on what you buy; brands differ.

Ingredients

Make 6 servings

  • Eggplant

  • 2 Eggplant, sliced in 1/2-inch rounds
  • ¾ tsp Table salt
  • 2 Eggs, large
  • 2 tbsp Water
  • 1½ cup Panko breadcrumbs
  • ½ cup Grated Parmesan, grated
  • 1 tsp Italian seasoning
  • 3 tbsp Olive oil

  • Layers

  • 3 cup Marinara or pasta sauce (jar)
  • 2 cup Shredded mozzarella, shredded
  • ¼ cup Grated Parmesan, grated

Make it yourself

Make the panko-style crumbs yourself → Make the italian seasoning yourself → Make the marinara and pizza sauce yourself →

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: 2 large rimmed baking sheets, 9x13-inch baking dish, 2 shallow bowls, instant-read thermometer.

  1. Heat the oven to 425°F. Brush the baking sheets with half the oil. Sprinkle the eggplant with the salt.
  2. Beat the eggs with the water in a shallow bowl. Mix the panko, 1/2 cup Parmesan and Italian seasoning in another.
  3. Dip each slice in egg, then press into the crumbs. Lay on the baking sheets and brush the tops with the rest of the oil.
  4. Bake 20 to 25 minutes, flipping once, until golden and tender. Lower the oven to 375°F.
  5. Spread 1 cup marinara in the baking dish. Layer half the eggplant, 1 cup sauce and 1 cup mozzarella. Repeat, then sprinkle with the last 1/4 cup Parmesan.
  6. Bake 25 minutes, until bubbling and 165°F in the center. Rest 10 minutes before cutting.

🌡 Safe temperaturesCasseroles 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.

Make aheadBake the eggplant slices up to 2 days ahead. Assemble and refrigerate up to 1 day; add 10 to 15 minutes and check that the center reaches 165°F.
❄️ FreezerFreeze assembled, unbaked or baked, wrapped well, for 2 to 3 months for best quality. Thaw in the fridge and bake until 165°F in the center.
↺ LeftoversTuck a reheated square into a roll for an eggplant Parmesan sub; reheat to 165°F.
🧒 With kidsKids can run the breading station: one hand for the egg, one for the crumbs.
Gluten-free swapUse gluten-free panko or crushed rice cereal.

Goes well with

🥬 Simple Green Salad🥖 Garlic Bread

Good to know

Table salt vs. kosher salt vs. sea salt Fresh vs. dried herbs Cooking Fats Compared Food Safety Basics

An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.

@teddyrookbook GitHub Sources and credits