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Eggplant Parmesan -- Not only is this eggplant parmesan incredibly easy to make and absolutely delicious, but the eggplant is baked instead of fried making it just a little bit healthier, too! | wearenotmartha.com

Eggplant Parmesan

Not only is this eggplant parmesan incredibly easy to make and absolutely delicious, but the eggplant is baked instead of fried making it just a little bit healthier, too!
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Course: Entree
Cuisine: American, Eclectic, Italian
Keyword: Eggplant Entrees, Eggplant Recipe, Homemade Italian Food
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Makes: 8 servings
Author: Sues

Ingredients

  • 2 lbs. eggplant (about 2 large), sliced into ¼" thick rounds
  • Kosher salt
  • 28 oz. can whole peeled tomatoes
  • 2 cloves garlic, chopped
  • cup olive oil, plus more for pans and eggplant
  • ¼ cup fresh basil leaves, plus more for garnish
  • Freshly ground black pepper
  • ½ cup all-purpose flour
  • 2 cups whole wheat breadcrumbs (I used seasoned, but if yours are plain, add ½ tsp salt, ½ tsp pepper, and ¼ tsp garlic powder)
  • 1 ½ cups grated parmesan cheese, divided
  • 5 large eggs, beaten
  • 1 lb. fresh mozzarella, sliced into ¼" rounds

Instructions

  • Sprinkle both sides of eggplant rounds with salt and place eggplant on a metal rack with paper towels underneath. Let sit for about two hours. Pat eggplant rounds with a paper towel to get any excess moisture.
  • Combine tomatoes, garlic, ⅓ cup olive oil, ¼ tsp salt, and ¼ tsp pepper in a food processor (or blender). Puree until smooth.
  • Pre-heat oven to 425 degrees and lightly brush a baking sheet with oil.
  • Mix together flour, bread crumbs, and ½ cup parmesan cheese in a large shallow bowl. In a second shallow bowl, lightly beat eggs.
  • Dredge each slice of eggplant in the flour mixture and then in the egg mixture and back in the flour mixture for a second time. Lay on prepared baking sheet. Drizzle each slice with a little bit of olive oil and bake for 18-20 minutes, until golden brown, flipping each eggplant slice after about 10 minutes. Once you remove the eggplant from the oven, lower the oven heat to 350 degrees.
  • Spread 1 cup of the tomato sauce on the bottom of a 9x13" dish. Layer ⅓ of the eggplant slices and top with half the mozzarella. Sprinkle with ⅓ of the remaining parmesan and ½ the basil. 
  • Top with ½ of the remaining eggplant, 1 cup of tomato sauce, and the rest of the mozzarella. Then add on ½ of the remaining parmesan and the rest of the basil.
  • Finally, add the rest of the eggplant, the rest of the sauce, and the rest of the parmesan. 
  • Bake (at 350 degrees) for about 30 minutes, until the cheese is melted and slightly browned.
  • Let cool for about 10 minutes before topping with more basil and serving.

Notes

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