Easy Eggplant Parmesan | Baked Eggplant Parmigiana

Eggplant Parmesan (Easy and Baked) | Aubergine Parmigiana - Vegetarian Casserole Dinner Recipe

5 from 2 votes

Easy Eggplant Parmesan | Baked Eggplant Parmigiana

Eggplant Parmesan (Melanzane or Parmigiana) is an Italian comfort food for dinner, with crispy, breaded eggplants layered with marinara or tomato sauce and cheese, then baked.

Prep Time20

Cook Time40

Course: appetizers, Dinner, sides

Cuisine: American, Italian

Diet: Gluten Free, Vegetarian

Servings:

Calories: 339kcal

Author: Kushi

Equipment

Casserole or Baking Pan

Ingredients

2 Large Eggplants Aubergine sliced ¼ to ½ inch thick
2 Eggs beaten, check tips
2 cups Breadcrumbs panko, plain
1 ½ cups Parmesan cheese divided
2 teaspoon Dried oregano
2 tablespoon Parsley thyme, or cilantro fresh
Salt to taste
1 teaspoon Red chile powder
Black pepper powder to taste
3 to 4 cups Marinara sauce 24 oz
¼ cup Fresh basil leaves chopped
2 cups Mozzarella cheese fresh, shredded or grated
Olive oil to drizzle as needed

Serving Eggpant parmesan pasta

Spaghetti or Angel hair pasta cooked
Parmesan cheese
Basil leaves
Olive oil as needed

Instructions

Baking eggplants

Preheat the oven to 400°F. Line a baking sheet with parchment paper and keep it aside.
In one bowl, beat the eggs.
2 Eggs
In another wide bowl, combine breadcrumbs, 1 cup of Parmesan, oregano, parsley, salt, red chile powder, and black pepper powder. Mix well.
2 cups Breadcrumbs, 1 ½ cups Parmesan cheese, 2 teaspoon Dried oregano, 2 tablespoon Parsley, Salt, 1 teaspoon Red chile powder, Black pepper powder
Now dip each eggplant slice in egg, then in the breadcrumb-parmesan mixture, and arrange it on a single layer on a baking sheet.
2 Large Eggplants
Drizzle olive oil as needed.
Olive oil
Bake for 18 to 20 minutes, or until the eggplant slices are tender and golden.

Making eggplant parmesan casserole

In a casserole or baking dish, spread a thin layer of marinara sauce.
3 to 4 cups Marinara sauce
Now place a single layer of eggplant slices topped with half of the marinara sauce, ½ cup of Parmesan, fresh basil leaves, and mozzarella cheese.
¼ cup Fresh basil leaves, 2 cups Mozzarella cheese
Repeat with the remaining eggplant, marinara sauce, and mozzarella cheese. Drizzle with olive oil.
Bake for about 20 minutes or until the cheese is melted.
Remove from the oven and garnish with fresh parsley or basil.

Eggplant pasta

On a serving plate, add cooked spaghetti or angel hair pasta.
Spaghetti or Angel hair pasta
Place the small portion of baked eggplant parmesan.
Garnish with more Parmesan cheese, a drizzle of olive oil, and basil leaves.
Parmesan cheese, Basil leaves, Olive oil

Notes

Instead of eggs, you can make a slurry with cornstarch or all-purpose flour and water, then dip each eggplant in it and coat it with bread crumbs.
If you dislike the bitter taste of eggplants, try cutting them into slices, sprinkling salt, and letting them sit for 15 to 30 minutes. Then pat dry to remove excess water and salt.
You can also flavor the marinara with roasted garlic or garlic powder, red chile powder, fresh basil, and some Parmesan cheese.
Make ahead: assemble everything and refrigerate overnight. Bake the next day just before serving. Best for Thanksgiving and Christmas dinners.
For extra crunch, always use panko.
You can also freeze the eggplant parmesan in a conatiner. Reheat in the oven for the best texture.

Nutrition