Baked EggPlant Parmesan Recipe

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Baked Eggplant Parmesan Recipe – It is Italian comfort food to its best, with exploding flavours of tomato sauce layered with crispy eggplants and baked with perfection!

The eggplant parmesan recipe is in a blue baking tray

What Is Eggplant Parmesan Recipe?

Eggplants are not popular for the simple reason that they have a bitter flavor.

There is no point in foregoing a delicious eggplant dish just because of that! One simple step of sweating the eggplants gets rid of the bitterness.

Eggplant and cheese are a great combination that most people miss out on.
My family just could not believe that they were enjoying baked eggplant parmesan!

That is the beauty of this delicious dish. It is a great way to consume eggplant that is rich in dietary fiber and many micronutrients that our body needs.

Get ready to be awed by the Italian eggplant that you will no more call awful!

Why this recipe works:

  1. A simple dish made with ingredients that are readily available in your kitchen and can be prepared at any time. 
  2. Scrumptious dish, especially for kids (and adults too) who do not like eggplant and is a great way of incorporating eggplant into your diet. 
  3. A dish that can be made with minimal prep and easy steps for anyone to cook. 

How to make Baked Eggplant parmesan Recipe:

Eggplant Parmesan Ingredients:

Sliced eggplant, tomato puree, and mixed herbs are on a plate.
These all the ingredients to make Eggplant Parmesan.

Minced garlic is being cooked in a saucepan
Heat up olive oil in a saucepan, add minced garlic. Let the garlic cook for few seconds.

 Tomato sauce is being cooked in a saucepan
Now add tomato puree.

Chilli flakes, basil leaves, oregano, herbs are added to the tomato sauce in the saucepan
Add chili powder/paprika, chili flakes, mixed Italian herbs, basil, dried oregano, and salt. Cover and cook for 8 to 10 minutes. Stirring occasionally.

 

Fresh Rosemary is added to the tomato sauce in a pan
If you have fresh rosemary, crush the leaves and Add-in. This is thoroughly optional. Just for the flavor.

Ingredients to make Breading:

Egg and spices are in bowl and bread crumbs on the plate.
These all ingredients to make Breading.

Sliced Eggplant is being added to the egg mixture in the glass bowl
To a wide bowl, add 1 egg, mixed herbs, dried basil, salt, and pepper powder and to another plate spread some panko bread crumbs and keep it ready. Take a sliced eggplant, gently dip it into the egg mixture.

Sliced eggplant is being rolled over the breadcrumbs
Now, roll over the breadcrumbs.

 Eggplant is being fried in olive oil in a cast iron pan.
Heat up olive oil in a wide pan, fry the eggplant on both sides until the color of the eggplant turns a golden color.

To Assemble:

Tomato sauce widely spreader in the blue baking tray
Now to Assemble: Spread some tomato sauce to the bottom of the baking tray. (Discard rosemary if you used)
Fried eggplant is in a blue baking tray
Arrange the fried eggplant over the sauce.
Tomato sauce is being spread over the eggplant in a lea baking tray.
Spoon some tomato sauce over the fried eggplant.
Mozzarella cheese is spread over the eggplant Parmesan in the blue baking tray
Sprinkle mozzarella cheese
 Tomato sauce is being spread over the eggplant in a lea baking tray.
Now Repeat the process to layer up the eggplant.
Mozzarella cheese is spread over the eggplant Parmesan in the blue baking tray
Finally, sprinkle some mozzarella cheese and basil leaves. Bake uncovered for 350 F or 180 C for 35minutes. Remove from oven let it sit for 5 to 10 minutes before serving.

Baked eggplant Parmesan is in the blue baking tray

Tips to make the best- Italian Eggplant parmesan:

  1. Sweat the eggplant: sprinkle salt on it and allow it to sit. This way all the excess water is released and along with it, the bitter component if any id present. It also makes it firm and prevents it from becoming soggy.
  2. Instead of frying, you can use a binder like whisked eggs and coat the eggplant slices. Next, dip the coated slices in bread crumbs and roast until the outer crust is a lovely golden brown. 
  3. If you want added flavor, you can use pasta sauce. This tip works only if you are not serving the baked eggplant parmesan with pasta as a side dish. We don’t want to repeat the flavors. 
  4. While choosing the eggplant for this recipe, choose the ones that feel firm, not too hard (unripe), or too soft (over-ripe). 

FAQS:

1. How to cut the eggplant for the baked eggplant parmesan?

This recipe works best if you make large, round slices of 1/4th inch thickness or you can slice just the way i showed you in the picture.

2. How to prevent the eggplant from absorbing too much oil while cooking?

The eggplant is coated with breadcrumbs will not absorb too much of oil, if you felt so. You could drain the fried eggplant in napkin top absorb the oil. pat them gently to absorb the oil.

3. Which is the best cheese to use for this Italian eggplant parmesan recipe?

I would recommend Parmesan cheese or mozzarella cheese , but you can use any cheese or combination of your choice. 

4. What can I serve with eggplant parmesan recipe?

Simple pasta, quinoa, avocado salad, cooked vegetables, or sprouts work well as a combination with this recipe.

Other Eggplant Recipes You’ll love to try:

Smoked Eggplant Chutney

Bhaigan Bharta

Baba Ganoush

Other Italian Recipes You’ll love to Try:

Chicken Parmigiana

Spaghetti and meatballs Recipe

Alfredo Pasta Recipe

Vegetarian Baked Ziti

Chicken Lasagna

Sphagetti Carbonara

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Baked EggPlant Parmesan Recipe


  • Author: Nithya Narasimhan
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x

Description

It is Italian comfort food to its best, with exploding flavours of tomato sauce layered with crispy eggplants and baked with perfection!


Ingredients

Scale
  1. 2 Eggplants 
  2. 1 cup mozzarella cheese 
  3. 3/4 cup olive oil

To make tomato sauce: 

  1. 1 tablespoon olive oil
  2. 1 tablespoon minced garlic 
  3. 4 large tomatoes 
  4. 1/2 teaspoon chili powder
  5. 1/2 teaspoon chilli flakes
  6. 1/2 teaspoon mixed Italian herbs
  7. 1/2 teaspoon dried basil
  8. 1/2 teaspoon salt
  9. 5 basil leaves

For breading: 

  1. 3/4 cup panko breadcrumbs 
  2. 1 egg 
  3. 1/2 teaspoon mixed herbs
  4. 1/2 teaspoon basil 
  5. 1/2 teaspoon pepper powder 
  6. Salt to taste. 

Instructions

  • Slice the eggplants in round shape or vertically, keep them aside. 
  • Blend the tomatoes to puree or you can use the store-bought tomato puree.

To make Tomato sauce: 

  • Heat Olive oil in a sauce pan, add minced garlic. Cook for few seconds till the aroma of the garlic is evident. 
  • Add Tomato puree, in goes the spice powder chilli powder, chilli flakes, salt ,oregano, mixed Italian herbs, fresh basil, rosemary. Cover and cook for 10 minutes till the sauce is thicken. 

To cook the Eggplants: 

  • Heat olive oil /vegetable oil in wide pan 
  • To a wide bowl, whisk egg, Italian herbs, pepper powder, dried basil, salt and to a another bowl spread some panko breadcrumbs. 
  • Take a sliced eggplant, first dip in the egg mixture and roll over the breadcrumbs. Now the eggplant is coated with panko bread crumbs.
  • Shallow fry the eggplant till they are golden brown, flip half way through once they turn golden brown. Likewise, fry the eggplants 

To Assemble and bake: 

  • Spoon some tomato sauce to bottom of the baking tray, arrange the fried eggplant, spoon some tomato sauce over the eggplant. Sprinkle mozzarella cheese. 
  • Follow the same step to assemble one more layer of Eggplant. 
  • Finally sprinkle mozzarella cheese, fresh basil leaves. Bake uncovered for 350 F/ 180 C for 30 to 35 minutes. Remove from the oven, let it sit for 10 to 15 minutes before serving 

Notes

  1. Sweat the eggplant: sprinkle salt on it and allow it to sit. This way all the excess water is released and along with it, the bitter component if any id present. It also makes it firm and prevents it from becoming soggy.
  2. Instead of frying, you can use a binder like whisked eggs and coat the eggplant slices. Next, dip the coated slices in bread crumbs and roast until the outer crust is a lovely golden brown. 
  3. If you want added flavor, you can use pasta sauce. This tip works only if you are not serving the baked eggplant parmesan with pasta as a side dish. We don’t want to repeat the flavors. 
  4. While choosing the eggplant for this recipe, choose the ones that feel firm, not too hard (unripe), or too soft (over-ripe). 
  • Category: Maincourse
  • Method: Baking
  • Cuisine: Italian

Keywords: baked eggplant parmesan, eggplant parmesan recipe, italian eggplant

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