How to make Baked Eggplant Parmesan
Eggplant Parmesan was the first Italian dish I learned after marrying my husband. His Nana Rosie, known for her Sunday family dinners, helped me turn my first failed attempt into a family favorite.
One of her best tips? Remove the skin. It makes the eggplant easier to digest and gives the dish that perfect, melt-in-your-mouth texture. While the skin does provide extra fiber and nutrients, the eggplant itself is packed with antioxidants that help protect your cells from harmful free radicals. It’s also a wonderful source of potassium, niacin, riboflavin, folate, and vitamins E and K — all of which support heart, bone, brain, and digestive health.
I hope you enjoy this comforting Eggplant Parmesan as much as we do. Try it over a bed of greens, as a side dish, or tossed with your favorite pasta for a cozy meal inspired by Nana Rosie’s Sunday table.
Ingredients
12 / 3 pieces per serving
- 3 medium eggplants, washed and dried
- 6 eggs, whisked
- 1 ½ cup Italian seasoned breadcrumbs or gluten-free breadcrumbs
- ½ cup extra virgin olive oil (you may need more)
- 3 cups tomato basil sauce
- 2 c fresh parmesan, mozzarella cheese, or vegan cheese
- ½ c fresh basil, finely chopped
Directions
- Slice the skin off of each eggplant and cut into ¼ inch thin rounds.
- Place the eggplant on a double layer of paper towels for 30-45 minutes. Season with salt and pepper.
- Lightly coat the bottom of a baking dish with olive oil.
- Set oven temperature to 350ºF.
- Evenly coat eggplant slices with egg and breadcrumbs.
- In a large sauté pan, warm a thin layer of olive oil over medium heat.
- Sauté both sides of the eggplant until golden brown (approximately 1-2 minutes).
- Use a small ladle to coat the bottom of the baking dish with a thin layer of tomato sauce.
- Place a layer of eggplant, sauce, and cheese in the baking dish.
- Repeat the above step and bake for 40 minutes or until cheese is melted and sauce is bubbling.
- Garnish with fresh basil and serve.
