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Easy Baked Eggplant Parmesan

Enjoy this easy baked version of Eggplant Parm. Thanks to Panko breadcrumbs, this recipe is every bit as crispy and tasty as the fried version.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4

Ingredients

  • 1 eggplant peeled and sliced (about 1/2 inch thickness)
  • 1 teaspoon salt to salt the eggplant
  • 1 egg beaten with 1 tablespoon of water
  • 1/2 cup Panko bread crumbs
  • 1/2 cup Parmesan grated cheese and 1 tablespoon for topping
  • 1/2 teaspoon italian seasoning
  • 1/2 teaspoon garlic powder
  • salt and pepper
  • 3 cups of chunky marinara sauce
  • 1 cup mozarella cheese grated

Instructions

  1. Preheat oven to 375 degrees.
  2. Brush a baking sheets with oil; set aside.
  3. In a bowl, whisk together eggs and 1 tablespoons water.
  4. In another bowl, combine Panko breadcrumbs, 1/2 cup Parmesan and italian seasoning.
  5. Dip eggplant slices in egg mixture, letting excess drip off.
  6. Dredge in breadcrumb mixture, coating well; place on baking sheets.
  7. Bake until golden brown on bottom, 20 to 25 minutes.
  8. Turn slices; continue baking until browned on other side, 20 to 25 minutes more.
  9. Remove from oven; raise oven heat to 400 degrees.
  10. Spread 1 cup sauce in a 8 x 8 inch baking dish.
  11. Arrange half the eggplant in dish; cover with 1 cup sauce.
  12. Then 1/2 cup mozzarella.
  13. Repeat with remaining eggplant, sauce, and mozzarella.
  14. Sprinkle with remaining 1 tablespoons Parmesan.
  15. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes.
  16. Let stand 5 minutes before serving.