Eggplant Parmesan

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Everyone loves this baked eggplant Parmesan recipe! Crispy eggplant layered with melty mozzarella cheese, marinara, and fresh basil. Delish!

Prep: 25

Cook: 45

Total: 1 10

Servings: servings

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Ingredients

2 pounds eggplant unpeeled and cut into 1/4-inch-thick rounds (about 2 large)
2 large eggs
3 tablespoons nonfat milk or milk of choice
1 ¼ cups panko breadcrumbs
1 cup finely grated Parmesan cheese divided
1 tablespoon Italian seasoning
1 ¼ teaspoons kosher salt
¼ teaspoon ground black pepper
1 tablespoon extra virgin olive oil
24 ounces good quality prepared marinara sauce I like DeLallo and Rao’s
2 8-ounce balls fresh mozzarella cheese, thinly sliced
½ cup fresh basil leaves thinly sliced (one of those little .5 ounce packs is perfect)
Olive oil mister or nonstick cooking spray

Instructions

Place racks in the upper and lower thirds of the oven and preheat oven to 425° F. Line 2 baking sheets with parchment paper.
In a wide, shallow dish (a pie dish works well), beat together the eggs and milk. In a separate wide, shallow dish, combine the panko, 1/2 cup of the Parmesan, Italian seasoning, salt, and black pepper, and set it next to the egg mixture.
Working a few at a time, dip the eggplant slices in the egg mixture on both sides, then dredge on both sides with the breadcrumbs (a light coating is fine). Arrange close together on the prepared baking sheets. The edges of the breaded eggplant slices can touch, but they should not be overlapping (save any extra slices to roast separately). Coat them generously with nonstick spray or mist with olive oil.
Bake the eggplant slices for 15 minutes on the first side, then remove the pans from the oven, rotate them 180°F and return them to the oven, switching their places on the upper and lower racks so the slices cook evenly. Continue roasting until the breadcrumbs are golden and crisp, about 10 to 15 minutes more.
In a 9x13-inch baking dish, spread 1/3 cup of the marinara sauce in a thin layer over the bottom. Add one-third of the eggplant slices, one-third of the mozzarella (which will be 2/3 of 1 ball), one-third of the basil (about 2 1/2 tablespoons), and one-third of the remaining 1/2 cup Parm (about 2 1/2 tablespoons).
Now for the second layering: Evenly spread on one-third of the remaining marinara sauce (about 7 ounces), followed by half of the remaining eggplant, half of the remaining mozz, half of the remaining basil, and half of the remaining Parm.
Now the final layers (heads up—this one is a bit different): add HALF of the remaining sauce, ALL of the remaining eggplant, then all of the remaining sauce. Add all of the remaining mozzarella and all of the Parm. Reserve the remaining basil for garnish.
Bake the eggplant Parmesan until it is hot and bubbly, about 20 minutes. If desired, turn the oven to broil and broil for 2 to 3 minutes to crisp the top. Sprinkle with reserved basil and enjoy immediately.

Notes

TO STORE: Refrigerate leftover eggplant Parmesan in an airtight storage container for up to 4 days.
TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F. While the microwave works too, the eggplant will be soggy.
TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 8)Calories: 259kcalCarbohydrates: 21gProtein: 15gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.004gCholesterol: 74mgPotassium: 613mgFiber: 5gSugar: 8gVitamin A: 855IUVitamin C: 9mgCalcium: 320mgIron: 2mg