Best and Easy Eggplant Parmesan
Layers of tender eggplant, rich tomato sauce, and melted cheese create a mouthwatering dish that's both comforting and satisfying. Dive into the perfect blend of textures and taste in this beloved Italian favorite.
Equipment
- 1 Deep Baking Dish
- 1-2 Baking Sheets
- 1-2 Parchment paper
Ingredients
- 2 medium sized eggplants sliced thin
- Homemade Tomato Sauce My Mama's Quick and Easy Classic Homemade Tomato Sauce - Keeping it Lucy
- 2 cups Italian style bread crumbs
- 1 cup Panko seasoning
- 1 tsp garlic powder
- 1 tsp ground black pepper
- 1 tsp paprika
- 1 tsp Kosher salt
- 5 whole eggs beaten
- 4-5 cups shredded mozzarella
- Fresh parsley for garnishing
- Extra Virgin Olive Oil Spray
Instructions
- Preheat oven to 400℉.
- Slice eggplant about ¼ inch thick or thinner into round slices.
- Prepare 2 trays, one for breadcrumbs and the other for eggs.
- Line 1-2 baking sheets with parchment paper.
- In one tray, mix Italian style breadcrumbs, panko, garlic powder, ground black pepper, paprika and salt.
- In other tray beat 5 whole eggs.
- Start an assembly line of eggplant, eggs and breadcrumbs.
- Dunk eggplant, piece by piece, in eggs first and then in breadcrumb mixture.
- Place all pieces of eggplant on a baking sheet.
- Spray each piece with Extra Virgin Olive Oil.
- Place tray in oven and bake until golden brown. Repeat until all eggplant is baked.
- Preheat oven to 350℉.
- Layer bottom of deep dish with tomato sauce.
- Then layer with baked eggplant, then with shredded mozzarella.
- Keep layering until the dish is filled to the top.
- Place filled deep dish in oven for 45-60 minutes, until cheese is golden brown.
- Remove from oven and let sit for 15-20 minutes.
- Garnish with fresh parsley. Serve with salad and garlic bread if desired.
- Bom appetite! Enjoy your meal!
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