Description
This baked eggplant parmesan offers a simpler, healthier take on the classic Italian comfort food, featuring irresistibly crispy edges and a fresh basil aroma without the hassle of frying. It’s a family-friendly, easy dinner idea perfect for any night.
Ingredients
- 2 medium eggplant, firm and glossy
- 28 oz can crushed tomatoes, high-quality
- 16 oz shredded mozzarella cheese (part-skim suggested)
- 0.5 cup grated Parmesan cheese (freshly grated suggested)
- 0.5 cup chopped fresh basil (12g)
- 1 cup Panko breadcrumbs (70g, gluten-free or whole wheat panko suggested)
- 0.25 cup olive oil (60ml)
- 3 cloves minced garlic (fresh suggested)
- 1 tbsp Italian seasoning
- Salt, to taste
- Black pepper, to taste
- 0.5 cup ricotta cheese (120g, optional, or cottage cheese)
- 1 cup fresh spinach (30g, optional)
Instructions
- Prepare Eggplant: Slice eggplant into 0.25-inch rounds. Sprinkle liberally with salt and let sit for 30 minutes to draw out moisture. Gently blot dry with paper towels until they feel mostly dry.
- Make Sauce: In a large pot, sauté minced garlic in 1 tbsp olive oil until fragrant and golden (1 minute). Stir in crushed tomatoes, Italian seasoning, salt, and pepper. Simmer gently for 10-12 minutes, allowing flavors to meld and sauce to thicken slightly. Stir in half of the fresh basil.
- Bread Eggplant: In a shallow dish, combine panko breadcrumbs with 1 tbsp olive oil, a pinch of salt, and pepper. Lightly coat each eggplant slice, pressing gently to adhere the crumbs until evenly covered. No egg is needed for this crispy coating.
- Pre-Bake Eggplant: Arrange breaded eggplant in a single layer on baking sheets. Bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until lightly golden and tender to the touch. This pre-baking is key for a non-soggy dish.
- Assemble Casserole: In a 9×13 inch baking dish, spread a thin layer of tomato sauce on the bottom. Arrange a single layer of pre-baked eggplant slices. Top with a sprinkle of mozzarella and parmesan. Repeat layers until ingredients are used, finishing with a generous layer of cheese and sauce.
- Final Bake and Rest: Bake at 375°F (190°C) for 25-30 minutes, or until the cheese is melted, bubbly, and beautifully golden brown on top. Let rest 10 minutes before serving to allow it to set, preventing a runny mess.
Notes
For a low-carb version, swap panko for almond flour mixed with parmesan. To make it vegan, use plant-based mozzarella, parmesan, and ensure vegan breadcrumbs. If eggplant seems bitter, increase salting time and ensure thorough rinsing/blotting. Prevent soggy eggplant by pre-baking slices until lightly firm before layering. Skipping eggplant peeling adds extra fiber.
- Prep Time: 35 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approx. 200 g)
- Calories: 380 calories
- Sugar: 9 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 50 mg
Keywords: easy dinner, baked eggplant parmesan, Italian, no egg, fresh basil, vegetarian, family-friendly, comfort food, quick meal prep