This is one of my favorite baked eggplant parmesan recipes because the eggplant is baked and not fried. While I really enjoy fried eggplant, my thighs really don’t. And I find that using this method is just as delicious without all the extra calories.
I remember my mom baking eggplant parmesan for August gatherings, when I was growing up. It was a big deal and everyone looked forward to her dish. Now, I find myself craving the same August comfort and have worked to create my own, healthier version.
Eggplant Parmesan is Surprisingly Budget Friendly!
I never realized, that aside from the delicious flavor, and compliments she received from the Eggplant Parmesan, my mom had another reason for making this dish. Eggplant Parmesan is surprisingly budget friendly, especially if you have a garden. My mom now tells me she made the whole thing, aside from the cheese, from garden ingredients she grew herself. So the dish cost her next to nothing!
This year, I don’t have a garden but still take advantage of the seasonal veggies at local farm stands and grocery stores. Lately, eggplant has been on sale for $.99lb and I’ve been buying it weekly! I’ve had to come up with some new recipes to use it up and I’m not mad!
How to Make One of The Best Baked Eggplant Parmesan Recipes
Start with 2 eggplants and slice them into 1/4 inch slices. I like to cut the bottom and top off of my eggplant and place the flat side down on the cutting board. I find this makes it really easy to slice off the tougher skin. Although, if you like the skin, feel free to leave it on.
Scramble up two eggs in a bowl and pour 1/2 a cup of Italian breadcrumbs into a bowl. Dip the slices of eggplant into the egg then cover them completely with bread crumbs.
Place the breaded eggplant on a baking sheet with a silicone baking mat or parchment paper and bake at 400 degrees for about 30 minutes flipping half way through.
Pour about 1/4 cup of your favorite pasta sauce into the bottom of a 13×9 baking dish.
Place the eggplant in a single layer on the sauce and pour more sauce over the top.
Sprinkle about 1/2 a cup of mozzarella cheese over the sauce.
Repeat the eggplant, sauce, cheese process and sprinkle with 1/4 cup of parmesan cheese.
Bake at 400 degrees for 25 minutes until bubbly and hot.
And this is the final product! I like to serve mine with some spaghetti and a salad.
Eggplant parmesan is one of those hearty meals that you don’t even notice doesn’t contain meat. My kids kept asking where the eggplant was, they thought it was chicken!
Watch How To Make The One of the Best Eggplant Parmesan Recipes!
You can watch me make this and 2 other fresh vegetable summer dishes in this Youtube video.
And for more summertime inspiration check out these videos:
- 5 Canned Chicken Recipes (You’d never know it was canned chicken!)
- 10 No Oven Meals (Don’t heat your kitchen!)
- 15 Summer Lunch Ideas (Kids and Moms love!)
MORE SUMMER RECIPES TO TRY
Baked Eggplant Parmesan Recipe
Ingredients
- 2 medium eggplants
- 2 cups breadcrumbs
- 2 large eggs
- 2 cups tomato sauce store bought or homemade
- 2 cups shredded mozzarella
- 1/2 cup parmesan cheese
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Eggplants: Slice off the ends of the eggplants and remove the skin. Cut the eggplants into 1/2-inch thick rounds.
- Bread the Eggplant: In a shallow bowl, beat the eggs. In another shallow bowl, place the breadcrumbs. Dip each eggplant slice into the beaten eggs, then coat with breadcrumbs, pressing gently to adhere. Place the breaded eggplant slices on a baking sheet.
- Bake the Eggplant: Bake in the preheated oven for about 30 minutes, flipping the slices halfway through, until they are golden and crispy.
- Layer the Eggplant Parmesan: In a 13×9-inch baking dish, spread a thin layer of tomato sauce on the bottom. Arrange a layer of baked eggplant slices on top of the sauce. Sprinkle shredded mozzarella cheese over the eggplant. Repeat the layers until all the eggplant slices are used, finishing with a layer of mozzarella cheese.
- Bake and Serve: Sprinkle grated Parmesan cheese over the top layer of mozzarella. Bake in the oven for about 25 minutes, or until the cheese is melted and bubbly. If desired, broil for an additional 2-3 minutes for a golden crust. Remove from the oven and let it cool slightly before serving.
- Enjoy: Serve your delicious Eggplant Parmesan with your favorite pasta, a side salad, or crusty bread.
Notes
- You can use store-bought tomato sauce or make your own using canned crushed tomatoes, garlic, onions, and seasonings.
- Feel free to adjust the quantity of cheese according to your preference.
- Fresh basil leaves add a wonderful aroma and flavor to the dish but are optional.
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