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Easy Eggplant Parmesan

Easy Eggplant Parmesan | Baked Eggplant Recipe | Baked Eggplant Parmesan Recipe | Easy Eggplant Parmesan

I absolutely adore eggplant parmesan. All that ooey gooey cheesy saucy comfort food deliciousness…..what’s not to love?  Eggplants used to intimidate me until I discovered the secret to good eggplant texture.   Do you want to know what it is?  Salt.  Lots and lots and lots of salt.  Weird, huh?  I know.  But it works.

And while eggplant parmesan might seem like a complicated dish, this version is pretty darn easy thanks to a not-quite-from-scratch sauce.  I promise it is SO much better than the frozen stuff!

Easy Eggplant Parmesan | Baked Eggplant Recipe | Baked Eggplant Parmesan Recipe | Easy Eggplant Parmesan Here is what you need:

3 medium eggplants
4 eggs
3-4 cups seasoned dry bread crumbs
olive oil
cooking spray
1  24 oz. jar spaghetti sauce
1  14.5 oz can fire roasted diced tomatoes
2 8 oz. cans tomato sauce
1 pound shredded mozzarella cheese
1 cup shredded Parmesan cheese

Easy Eggplant Parmesan | Baked Eggplant Recipe | Baked Eggplant Parmesan Recipe | Easy Eggplant Parmesan Step 1: Depending on how thick you like your eggplant (thicker slices = less breading), cut it into 1/4″-1/2″ slices.

Easy Eggplant Parmesan | Baked Eggplant Recipe | Baked Eggplant Parmesan Recipe | Easy Eggplant Parmesan

Step 2:  Place eggplant in a colander and sprinkle generously with salt.  Use way more than you would eat!  Get the pieces really covered as much as possible.  Let sit for approximately 30-45 minutes, then rinse and dry well.

Easy Eggplant Parmesan | Baked Eggplant Recipe | Baked Eggplant Parmesan Recipe | Easy Eggplant Parmesan Step 3:  Whisk eggs well in small bowl.  Pour bread crumbs into second bowl. Heat olive oil to over medium-high heat to 350-375 degrees.

Easy Eggplant Parmesan | Baked Eggplant Recipe | Baked Eggplant Parmesan Recipe | Easy Eggplant Parmesan

Step 4:  One at a time, dip eggplant slices in egg, then coat with bread crumbs.  Place in oil and fry until golden brown, approximately 2-3 minutes per side.  Place on paper towel covered plate to cool.

Easy Eggplant Parmesan | Baked Eggplant Recipe | Baked Eggplant Parmesan Recipe | Easy Eggplant Parmesan

Step 5: Mix spaghetti sauce, tomato sauce, & diced tomatoes in bowl.

Easy Eggplant Parmesan | Baked Eggplant Recipe | Baked Eggplant Parmesan Recipe | Easy Eggplant Parmesan

Step 6: Spray a large casserole dish with nonstick cooking spray.  Layer half the eggplant in dish, then cover with half the sauce, 1/3 of the mozzarella, and half of the parmesan cheese.  Layer remaining eggplant over sauce & cheeses, then cover with remaining sauce and cheese.

Easy Eggplant Parmesan | Baked Eggplant Recipe | Baked Eggplant Parmesan Recipe | Easy Eggplant Parmesan

Step 7:  Bake at 350 degrees for 40-50 minutes, until mixture is bubbly and cheese is golden brown. Let stand 10 minutes before serving.

Easy Eggplant Parmesan | Baked Eggplant Recipe | Baked Eggplant Parmesan Recipe | Easy Eggplant Parmesan

Easy Eggplant Parmesan | Baked Eggplant Recipe | Baked Eggplant Parmesan Recipe | Easy Eggplant Parmesan

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What dishes do you prefer to make from scratch?

10 Comments

  1. Darcy
    April 10 at 09:18AM

    I LOVE Eggplant Parmesan!! I’ve never made it myself but this actually looks pretty doable. Thanks for the tips. I love the step by step instructions!

  2. April 10 at 09:36AM

    I LOVE eggplant parm and need a simple go to recipe. Can’t wait to try this. Now I need to be sure my husband planted eggplant in our garden!

  3. April 10 at 09:37AM

    Eggplant parmesan is my FAVORITE! 🙂

  4. Kristi
    April 10 at 10:21AM

    Looks good! Thanks for the tip about eggplant too! I love moussaka, but always have issues with the eggplant texture! Next time I’ll try salting the eggplant!

  5. April 10 at 10:40AM

    Ooooooh – this looks simply delightful (and delicious)!
    I appreciate the tip on salting the eggplant. I’m going to have to try that!
    Have a lovely day!
    xoxo

  6. Karen
    April 16 at 09:08PM

    I’ve been told the salt gets rid of the bitter taste. Does the recipe work if you avoid frying the eggplant – or is that part of the taste and texture??? My family enjoy eating the eggplant “chips” so I don’t know if we’d get past that stage!

  7. Jamie
    June 7 at 04:40AM

    Do you think you could finish this in the crockpot instead of the oven? I live in Korea and the ovens are horrible!

  8. Anonymous
    September 22 at 08:25PM

    I made this tonight & it was fabulous! Thanks so much! Easy & delicious!

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