Eggplant Parmesan

This recipe is exceptional due to breading and baking the eggplant before hand. Serve with a side salad for a satisfying meal.
Dish Type: lunch, main dish Lifestyle: gluten free, nut free, vegetarian



2 small eggplant, cut into 1/2-inch slices

1 tablespoon salt, or as needed

1 cup Italian-style bread crumbs (gf if necessary)

1/4 cup grated Parmesan cheese

2 eggs, beaten

1 (28 ounce) jar garlic-and-tomato pasta sauce or your own

1/4 cup grated Parmesan cheese

1 (16 ounce) package shredded mozzarella cheese, or as needed

1/2 teaspoon dried basil and fresh for garnish


Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels.

Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet

Mix bread crumbs and 1/4 cup Parmesan cheese together in a bowl.

Dip eggplant slices in beaten egg; coat with bread crumb mixture. Arrange coated eggplant slices in a single layer on the prepared baking sheet.

Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.

Cover the bottom of a 9x13-inch casserole dish with a layer of spaghetti sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.