Eggplant Parmesan

5 from 13 votes

This tasty Eggplant Parmesan is baked, not fried, but full of flavor and texture! It's a veggie-packed dish perfect for the whole family.

Prep Time1 10

Cook Time1

Total Time2 10

Course: Dinner, Main Course

Cuisine: American, Italian

Total Cost: $9.98 recipe / $1.11 serving

Servings: servings

Author: Beth Moncel

Ingredients

2 lbs medium eggplant* $2.84
1 Tbsp salt $0.05
1/3 cup all-purpose flour (40g) $0.11
3 large eggs $1.49
2 cups breadcrumbs** (216g) $0.65
1/2 tsp garlic powder $0.03
1 tsp parsley flakes $0.05
1/2 cup grated parmesan (50g) $0.74
3 cups homemade marinara (1/2 batch, 24 oz.)*** $1.90
2 cups shredded mozzarella (112g) $1.97
non-stick spray (as needed) $0.15

Instructions

Wash the eggplant and slice into 1/2 inch thick rounds. Place slices into a colander, add salt, toss to coat and let sit for 45 minutes. After 45 minutes, give the colander a shake to let extra water drip out the bottom (it will look brown).
Press the eggplant slices between a few sheets of paper towel (or a clean, lint-free cloth) to absorb excess water. There's no need to wash off the salt as most of it gets diluted and drains away with the liquid from the eggplant.
Place the slices in a ziplock bag with the all-purpose flour. Toss the bag so that the slices become coated with the flour.
Then, lightly beat eggs in a bowl. In another bowl combine the bread crumbs, parmesan cheese, garlic powder and parsley flakes. Dip each slice into the egg, then into the bread crumb mixture (coating each side). Set aside.
Position your oven racks so there's at least 6 inches between them for air to flow. Preheat your oven to 425℉. Place two baking sheets in the oven (one on each rack) as it preheats so they can preheat too.
Once preheated, carefully remove the baking sheets and cover them with a layer of parchment paper and a coating of non-stick spray. Arrange the eggplant slices in a single layer and spray with another coat of non-stick spray. Place the sheets back in the oven and bake for 30 minutes. Switch the position of the baking sheets half way through (the top rack is often hotter and browns faster than the bottom).
Once baked, reduce the oven to 350℉. Spray a 9x13'' casserole dish with non-stick spray. Place 1 cup of marinara sauce in the bottom of the dish. Arrange eggplant slices in a single layer over the marinara.
Top with a second cup of marinara and one cup of mozzarella. Arrange the remaining eggplant slices on top and cover with a third cup of marinara and a second cup of mozzarella. The layers should be sauce, eggplant, sauce, cheese, eggplant, sauce, cheese.
Bake the casserole for about 30 minutes or until the cheese on top is melted and bubbly. Garnish with fresh chopped parsley if desired.

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Notes

*You need 2 lbs of eggplant for this recipe. You can grab a medium-sized eggplant at the store, or two smaller ones to make up the total weight. Look for ones with a firm texture and shiny skin. As for peeling the eggplant, personally, I leave the skin on. The skin is entirely edible and helps to hold the eggplant together as it bakes. But if you prefer a smoother texture, feel free to peel the eggplant before slicing and breading.

**If you have Italian seasoned bread crumbs, you can skip the parsley flakes and/or the garlic powder.

***You can use your favorite store-bought marinara or make your own. I highly recommend making a batch of my homemade marinara because it's super easy, budget-friendly, and delicious!

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