Baked-Eggplant Parmesan (2024)

1. Preheat oven, prepare baking sheets:

   Preheat oven to 375°F. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water.

   

2. Set up breading station:

   In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.

   

3. Coat eggplant in egg and breadcrumb mixtures:

   Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets.

   

   See Also

   3 Things You Can Do to Temper Bitter EggplantsSimple Eggplant Recipes and Cooking TipsWhat to Know About an Eggplant AllergyHow to clean the eggplants: the procedure to empty them through soaking

4. Brown eggplant:

   Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400°F.

   

5. Layer eggplant with tomato sauce and cheese:

   Spread 2 cups sauce in a 9-by-13-inch baking dish.

   

6. Place half eggplant over sauce:

   Arrange half the eggplant in dish.

   

   See Also

   Science of Cooking: What To Do About Bitter Eggplant? | Exploratorium

7. Add sauce and mozzarella, and repeat layers:

   Cover eggplant with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella

   

8. Bake eggplant:

   

   Sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

Making Eggplant Parmesan Ahead of Time

When preparing eggplant parmesan in advance, you will definitely lose some of the crispness of the breading. With that said, you can layer and assemble the eggplant parmesan in the baking dish, cover it, and refrigerate it overnight. From there, bake it as the recipe instructs, but you may need to add 10-15 minutes to the overall cook time.

How to Peel Eggplant for This Dish

The most effective way to peel eggplant is with a vegetable peeler. Peel away the skin just like you would when you peel a carrot.

If you don't have a vegetable peeler, you can carefully peel the eggplant using a sharp paring knife.

Storing Eggplant Parmesan

If you happen to have any leftovers, they will remain fresh in an airtight container in the refrigerator for up to three days. Store in an ovenproof container so that you can tent the dish with aluminum foil before rewarming in the oven.

Frequently Asked Questions

Why is baked eggplant bitter?

Eggplant usually develops a bitter taste over time, so if your baked eggplant is tasting a little bitter, it is most likely because the eggplant itself was old or overripe.

Should I soak the eggplant in milk before cooking?

Milk is said to help draw out the bitterness in eggplant. Our recipe doesn't call for milk, but if you're worried that your eggplant will taste bitter, you can soak the slices in milk for 20 to 30 minutes. Drain and pat them dry before proceeding with the rest of the recipe.

Do you cover eggplant parmesan when baking?

Not for this recipe! If you take a peak at your eggplant parm and notice the top is darkening too quickly, cover the baking dish loosely with aluminum foil. This will protect the top layer from direct heat and prevent further browning.

Why is my eggplant parmesan soggy?

Eggplant contains a lot of water, so it's no wonder it can become soggy. Baking this eggplant parmesan dish uncovered allows moisture to escape so the final dish won't be too water-logged.

Try These Other Eggplant Parmesan Recipes:

• Grilled Eggplant Parmesan
• Crispy Lemon-Parmesan Eggplant
• Eggplant Parmesan Stacks
• Layered Eggplant and Polenta Casserole
• Traditional Eggplant Parmigiana
• Breaded Eggplant with Arugula and Parmesan
• Stuffed Eggplant Parmesan