Best Baked Eggplant Parmesan Recipes

BAKED-EGGPLANT PARMESAN

Steps:

• Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
• Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. 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 degrees.
• Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; 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.

ITALIAN BAKED EGGPLANT WITH PARMESAN (PARMIGIANA DI MELANZANE)

Steps:

• Place a single layer of eggplant slices in a colander sitting on a plate and sprinkle with coarse salt. Cover with a second layer and sprinkle with salt. Repeat with remaining eggplant. Place a plate on top and add a weight to put pressure on the eggplant slices. Let stand at room temperature for about 1 hour.
• Rinse eggplant slices under running cold water to wash off all the salt. Pat dry on all sides with paper towels.
• Heat oil in a deep skillet over medium-high heat. Dredge eggplant slices in flour on both sides and add to the hot oil, working in batches. Deep fry eggplant until golden, 2 to 3 minutes per side. Drain on paper towels.
• Heat olive oil in a large pot over medium heat; cook garlic and onion until soft and translucent, about 5 minutes. Add tomato puree, 4 basil leaves, and salt. Cook, stirring often, until sauce starts to thicken, about 20 minutes. Remove sauce from heat. Discard garlic and stir in remaining 4 leaves basil.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread a layer of tomato sauce over the bottom of a baking dish. Cover with a single layer of eggplant slices. Top with more sauce, mozzarella slices, and Parmesan cheese. Continue making layers, a total of 3 to 5, finishing with tomato sauce and grated Parmesan cheese.
• Bake in the preheated oven until heated through and bubbling, 30 to 40 minutes. Remove from oven and let stand for 20 minutes before serving.

BAKED-EGGPLANT PARMESAN

Steps:

• Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
• Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. 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 degrees.
• Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; 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.

BAKED EGGPLANT WITH PESTO, PARMESAN, AND MOZZARELLA

Steps:

• Preheat oven to 350.
• Salt the eggplant slices and lay on a paper towel for 20 minutes to extract any bitter flavors.
• Pat the slices dry.
• Grill the slices (I use a dry grill pan on the stove top but you could also broil) until soft but not all the way done.
• Heat a skillet and add 2 TBS olive oil, Saute onion, garlic, and bellpepper until soft.
• Salt and pepper liberally.
• Stir in the wine and chicken broth and reduce to about 1/2 Cup.
• Stir in pesto and tomato paste and remove from the heat.
• In a casserole dish sprinkle the remaining 1 TBS olive oil and lay one layer of eggplant slices on top.
• Spread 1/3 of the sauce on the eggplant and top with 1/3 of the cheese mixture. Repeat layers.
• Top with the remaining cheese.
• Bake for 30-45 minutes, or until cheese is browning and bubbly and eggplant slices are soft.

EGGPLANT PARMESAN BAKED QUICK AND EASY

Steps:

• Slice eggplant into 1 inch thick rounds, place in a shallow bowl, salt on both sides and set aside.
• In a saucepan add 2 tablespoons olive oil ,chopped garlic and chopped onion and cook until onion is clear.
• add 2 cups tomato puree and 1 tsp oregano leaves.
• add salt and pepper to taste, stir, reduce heat and let simmer,.
• rinse eggplant and pat dry.
• dip eggplant in flour, dip in lightly beaten egg,then dip in breadcrumbs.
• add oil to skillet and fry eggplant till golden brown on each side.
• take 1/2 of the fried eggplant rounds and set in a baking pan or casserole dish.
• add sauce onto each round.
• add some shredded mozzarella to each one.
• add another eggplant round.
• add sauce and mozzarella to each one,.
• top each one generously with grated parmesan.
• garnish each with a few oregano leaves.
• drizzle with oil , and bake in oven at 375 till cheese is melted and starting to become golden brown.

POLPETTINE DI MELANZANE AL FORNO (ITALIAN BAKED EGGPLANT AND PARMESAN BITES)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Wrap each eggplant in foil and place on a baking tray. Bake until skin can easily be pierced with a fork, about 45 minutes. Slice each eggplant in half, discard seeds, and scoop out soft flesh; place flesh in a colander.
• Place colander on a plate; cover eggplant with foil and set a heavy object, like a plate with some cans, on top of the plate to squeeze out any excess liquid. Let stand for about 20 minutes, then chop the flesh, squeezing out extra water as you work.
• Increase oven temperature to 400 degrees F (200 degrees C). Grease baking sheet with olive oil.
• Combine chopped eggplant, egg, grated Parmesan cheese, breadcrumbs, mint, salt, and pepper in a bowl; mix well.
• Scoop up a small amount of eggplant mixture and roll into a ball between your palms. Roll in breadcrumbs and place on the prepared baking sheet. Continue making balls and rolling them in breadcrumbs until mixture has been used up.
• Bake in the preheated oven for 40 minutes until golden brown, carefully turning balls after 20 minutes.

EGGPLANT PARMESAN BALLS BAKED OR FRIED

Steps:

• 1. Preheat oven to 350 degrees. Grease a baking sheet lightly.
• 2. Heat olive oil in pan and sauté garlic till fragrant, about 1 or 2 minutes. Add eggplant cubes and water. Cover pot and let simmer on low, stirring occasionally so it doesnt stick. Simmer for about 20 minutes or until eggplant cubes are completely softened. I keep mushing them as I check them. If by chance it seems very liquid, drain the liquid out.
• 3. After eggplant is soft, put to the side and let it cool off until it is room temperature.
• 4. When cool, add the 2 eggs and mix well. Add the parmesan cheese.... and please, use fresh shaved into big shavings. It makes a big difference! Add the bread crumbs and salt and pepper and mix everything very well.
• 5. Put mixture in the refrigerator for about 20 minutes. This will make forming the balls or patties easier.
• 6. Form into balls or patties. Place on the greased sheet, and bake for 30 minutes turning them after 20 minutes. You could also fry them in oil for a crisper texture.
• 7. Endless possibilities with these! Would make a perfect eggplant parmesan sandwich with the addition of mozzarella cheese slice and a bit of sauce! Can use in any recipe calling for meatballs. Could even put them in a casserole and top with sauce and more cheese.
• 8. Delicious and simple! My step daughter brought a friend to visit who is a vegetarian who has never had eggplant! This is a very good recipe for the introduction of eggplant. The texture is much like a meatball and the flavor is subtle. She now LOVES eggplant! :) I served them with spaghetti and red sauce.

LIGHT (BAKED NOT FRIED) EGGPLANT PARMESAN

Steps:

• 1. To the one can of San Marzano tomatoes, add olive oil, oregano, and salt to taste. If your can of tomatoes is whole or chopped use a blender, or food processor to make into a smooth sauce. Set aside. You do not cook this - trust me it gives the parmesan a FRESH tomato taste!
• 2. Fill one dish with seasoned bread crumbs; fill another one with the eggs and water beaten.
• 3. Start to cut your eggplant. I do not peel mine as we like the flavor of the skin of the Japanese eggplant, if using the Italian style eggplant you may want to peel. (Japanese eggplant is banana-shaped - Italian style is more bulb-shaped). Slice eggplant into 4-inch sections.
• 4. Turn on its side so the round part is facing down and then cut in 1/2 inch slices - you now have a sort of rectangle piece of eggplant NOT a round slice. I do this because it makes it easier to layer.
• 5. Spray 2 cookie sheets with cooking spray.
• 6. Place eggplant in egg wash.
• 7. Then into bread crumbs; shake off excess.
• 8. Fill one tray.
• 9. Spray the battered eggplant with cooking spray.
• 10. Place into pre heated 450F oven on the bottom rack. Repeat for tray two rotate bottom tray to the top. If you have not finished slicing eggplant you can do this while you are waiting for the top rack to finish cooking. No more than 10 mins for each sheet.
• 11. In a 13 x 9 glass baking dish, lightly coat the bottom with the tomato sauce.
• 12. Start by adding a layer of eggplant.
• 13. Next add a layer of Parmesan cheese, mozzarella cheese, and a bit of salt if you think it needs it.
• 14. Repeat starting with the tomato again, but layer the eggplant going in the opposite direction as the layer before. If you are doing this while the eggplant is cooking in the oven you will save a ton of time! Also keep in mind I do not put a ton of cheese in the layers as we are trying to keep this full flavor - lower calories!
• 15. Once ALL the eggplant is in the dish cover with the remaing tomato sauce and a generous helping of the Parmesan and mozzarella cheese.
• 16. Put in the 450F oven for about 15-20 minutes or until the cheese is brown.
• 17. With the leftovers, I portion out into single servings and place in small freezer bags - grab and go for lunches!

BAKED EGGPLANT PARMESAN

Steps:

• Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels.
• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Mix bread crumbs and 1/4 cup Parmesan cheese together in a bowl.
• Dip eggplant slices in beaten egg; coat with bread crumb mixture. Arrange coated eggplant slices in a single layer on the prepared baking sheet.
• Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.
• Cover the bottom of a 9x13-inch casserole dish with a layer of spaghetti sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.
• Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.

BAKED STUFFED EGGPLANT PARMESAN

Steps:

• 1. Heat oven to 400 degrees.
• 2. Cut eggplant in half lengthwise.
• 3. Cut around inside of each half with a knife. Cut about 1/4-1/2 inch away from outer edge of eggplant. Cut all the way around inside perimeter. Be careful not to slice through the eggplant skin.
• 4. Slice into the inner part of eggplant in rows making 3-4 cuts lengthwise and widthwise in a checkerboard pattern. Spoon out the cubed eggplant. You may need to cut some more to make each one about the size of a sugar cube. Set aside.
• 5. Pour marinara sauce into a bowl and heat in the microwave until hot.
• 6. Into a 9x13 inch baking pan, place about 1/2 of the marinara sauce in the bottom of the pan. Set aside.
• 7. Place the hollowed out eggplant halves cut side down. Poke with a sharp knife randomly through the flesh in several areas.
• 8. Place eggplant cut side up into the pan of marinara sauce.
• 9. Cover tightly with foil. Place in oven and bake at 400 degrees for 20 minutes.
• 10. Cook ground beef or cubed chicken breast. I broiled my beef in the oven ahead of time. You may choose to fry or bake the meat until cooked thoroughly. Salt and pepper to taste. Add to a large bowl.
• 11. While the eggplant is baking, add 2 Tbsp olive oil to a pan. Sauté the eggplant cubes with the diced tomato. Cook until eggplant softens (about 10 minutes). Remove from pan and add to a bowl.
• 12. Into the pan add the remaining olive oil. Sauté the onions and peppers together until the onion is golden.
• 13. Add mixture to bowl with eggplant mixture.
• 14. Season the mixture with the basil, oregano, parsley, garlic salt and black pepper.
• 15. Add in the cooked beef or chicken. Toss together.
• 16. Add in 1/4 cup Parmesan Reggiano cheese.
• 17. Toss mixture together.
• 18. Remove eggplant from the oven. Divide vegetable mixture and stuff into eggplant halves. Cover and bake an additional 20 minutes.
• 19. In a bowl, mix Panko bread crumbs with remaining Parmesan cheese. Add in the melted butter. Toss crumbs well with cheese and melted butter.
• 20. Top the eggplant with the bread crumb mixture. Bake uncovered until crumbs are golden brown.
• 21. Pour remaining marinara sauce over bread crumbs.
• 22. Top with the mozzarella cheese.
• 23. Bake until cheese is melted.
• 24. Cut each eggplant in half widthwise and serve.

BAKED EGGPLANT PARMESAN

Steps:

• 1. Preheat the oven to 350 degrees. Peel and slice eggplant. Prepare the seasoned flour. Whisk the egg and milk in a medium bowl. Pour Italian seasoned bread crumbs into a plate or wide bowl.
• 2. Dredge the slices in the flour. Then dip them into the egg mixture and then dredge in the bread crumbs.
• 3. line a cookie sheet with foil and spray with olive oil cooking spray. You will need 2 cookie sheets or bake in batches.
• 4. Lay the eggplant in a single layer on the cookie sheet. Lightly brush the eggplant with olive oil or spray the tops of the eggplant with olive oil spray. (I like to brush them with the oil)
• 5. Bake at 350 degrees for 10 minutes then flip the eggplant slices and brush the eggplants again with olive oil. Bake for another 10 minutes.
• 6. In a 9x13 baking dish or use individual baking dishes, spoon some of the marinara sauce on the bottom of the dish, just to cover.
• 7. Lay half of the eggplant in a single layer on the dish - overlapping slightly if needed. Spoon half of the marinara sauce over the eggplant slices and top with half of the cheeses.
• 8. Make another layer following the same instructions, ending with the cheese on top. Cover with foil and bake for 30 minutes at 350 degrees. Uncover and cook for an additional 15 minutes or until cheese begins to brown and the sauce is bubbling.

BAKED EGGPLANT PARMESAN WITH TURKEY MEAT, SOY MOZZARELLA CHEESE

Steps:

• Preheat oven to 350°F.
• In pie plate, combine eggs and 1 TBSP water. In another pie plate, place bread crumbs. Dip eggplant in egg mixture coating well. Dip into bread crumbs. Place on greased (I use olive oil spray) baking sheet. Bake eggplant for 20 minutes, turn once.
• In large skillet w/ olive oil, saute onion, garlic, and turkey meat for about 5 minutes. Add tomatoes, tomato paste, oregano, basil, salt, pepper, and sugar. Bring to boil. Stir with wooden spoon.
• Reduce heat, simmer, covered and stirring occasionally for 45 minutes.
• Arrange half of eggplant slices in bottom of baking dish.
• Cover bottom of baking dish with some of the sauce. Arrange the eggplant so it covers bottom of baking dish. Sprinkle cheese and pour sauce so it covers a thin layer over eggplant. Arrange the rest of the eggplant and repeat those steps. The top layer should be the mozzarella cheese.
• Bake, uncovered 25 minutes.

BAKED-EGGPLANT PARMESAN

Steps:

• 1. Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil season with salt and pepper. 2. Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. 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 degrees. 3. Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; 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.

GRILLED (THEN BAKED) EGGPLANT PARMESAN

Steps:

• Turn a grill on high. Slice the eggplant into quarter inch pieces (about 20 pieces. It's your preference if skin is left on or off.) Brush eggplant with olive oil. Season with salt. Grill eggplant pieces about 7 minutes per side or until nicely charred and tender.
• In a saucepan heat tomato sauces until bubbly.
• Preheat oven to 400 degrees F. In a 9x13-inch pan, layer the sauce, eggplant pieces, cheeses, and breadcrumb in this order: 1/3 sauce, 1/2 eggplant, 1/3 sauce, 1/2 mozzarella cheese, breadcrumbs, the rest of the eggplant, the rest of the sauce, the rest of the mozzarella, and all of the parmesan cheese. Add pepper to taste.
• Bake uncovered for about 30 minutes or until the sauce and cheese slightly bubble. Remove from heat and let stand for 5 minutes. Enjoy with a side of delicious garlic bread!

BAKED EGGPLANT, TOMATO, MOZZARELLA AND PARMESAN

Steps:

• 1. Cut eggplant lengthwise into strips 1/2 inch wide. Soak them for 30 minutes in a bowl of heavily salted water.
• 2. Heat oil in skillet, add the onion and cook for 5 minutes til softening, then add the tomatoes an basil and simmer gently for 30 minutes. Season with salt and pepper.
• 3. Drain eggplant, then rinse and pat dry. saute them or brush with olive oil and roast in preheated oven at 350 for about 20 minutes til deep golden brown. Set aside.
• 4. Arrange eggplant in single layer in oven dish then add a layer of grated Parmesan, followed by a layer of sliced mozzarella and a layer of the tomato sauce. Continue layering in this order til all the ingredients have been used, ending with a sauce layer. This will keep the dish moist. If you want a crisp top, end with eggplant and Parmesan
• 5. Bake in 350 oven for 30 to 35 minutes til browned and bubbling. Remove and set aside for 10 minutes to settle before serving. Serve warm or at room temperature. Serves 4

BAKED NOT FRIED EGGPLANT PARMESAN

Steps:

• 1. SPRAY BAKING SHEET WITH COOKING SPRAY. CUT EGGPLANT INTO 2 INCH SLICES. PLACE ON BAKING SHEET AND BAKE AT 375 FOR 10 MINUTES
• 2. LAYER IN 8X8 BAKING PAN - 3 LAYERS OF EACH PASTA SAUCE EGGPLANT MAZZARELLA CHEESE PARMESAN CHEESE
• 3. COVER AND BAKE AT 400 FOR 30 MINUTES.
• 4. UNCOVER AND CONTINUE BAKING FOR 10 MINUTES.

BAKED EGGPLANT PARMESAN

Steps:

• Combine cracker crumbs and Italian seasoning in shallow bowl. Beat eggs in separate shallow bowl. Dip eggplant slices in egg, then in crumb mixture, turning to evenly coat both sides of each slice.
• Heat oil in nonstick skillet on medium heat. Add eggplant slices, in batches; cook 1 to 2 min. on each side or until crisp and evenly browned.
• Layer half each of the eggplant, pasta sauce, mozzarella and Parmesan in 2-qt. casserole sprayed with cooking spray. Repeat layers.
• Bake 30 to 35 min. or until heated through.

EASY BAKED EGGPLANT PARMESAN

Steps:

• Preheat oven with a baking sheet inside to 375°F. Coat eggplant slices with beaten egg, then bread with panko crumbs. Spread oil on hot baking sheet and place eggplant slices on it in a single layer. Bake 15 minutes, flip and bake another 10 minutes. Increase oven temperature to 475°F. In an 8 x 10-inch ovenproof dish, layer pasta sauce, then eggplant, and top with cheeses. Repeat, finishing with cheese. Bake until the cheese melts and turns golden in spots, about 15 minutes.

OVEN BAKED EGGPLANT PARMESAN

Steps:

• Peel eggplant, slice into 1/2" slices, salt and let sit for about an hour to get some of the bitterness out. Rinse salt -- pat dry. Dip eggplant into egg mixture then breadcrumbs. Place on oiled foil pan. Sprinkle Parmesan cheese on top of coated eggplant then spray w/olive oil spray. Place in 425 degree oven for 30 mins, then turn. Cook another 15 mins -- sprinkle garlic salt over top, put shredded cheese on top -- place back in oven -- shut oven off -- let cheese melt. Serve w/meat sauce and pasta if desired. Add fresh basil to top if you have it. Enjoy!!

BAKED EGGPLANT PARMESAN

Steps:

• Set sliced eggplant aside. Lightly beat egg whites in a large bowl and place bread crumbs, parmesan, garlic and basil in another large bowl.
• Dredge eggplant slices in the egg whites then bread crumbs on both sides. Place the breaded slices on a baking sheet coated with cooking spray.
• Bake eggplant on each side for about 20 minutes or until easily pierced with a fork. Spread about half of the tomato sauce on the bottom of an 9 X 13 baking dish. Layer about half of the eggplant slices on top of the sauce.
• Spread all of the ricotta cheese on top of the eggplant slices and top with about 1.5 cups of mozzarella. Use the remaining eggplant slices and place on top of the mozzarella.
• Cover with remaining sauce and sprinkle with remaining mozzarella. Bake uncovered for 25-30 minutes at 350, cheese should be melted and bubbly.