Baked Eggplant Parmesan Recipe

Updated at: Tue, 13 Aug 2024 08:14:36 GMT

Step 1

Pour the breadcrumbs into a medium shallow bowl.

Step 2

In another medium shallow bowl, whisk together the eggs until thoroughly combined.

Step 3

Peel the eggplant and slice very thinly, about 1/4 inch thick.

Step 4

Take one slice of eggplant at a time and dip it into the egg until coated on both sides, then let the excess drip off.

Step 5

Transfer to the breadcrumbs and press to coat on both sides.

Step 6

Lay the breaded eggplant on a sheet pan and repeat with the remaining slices, being sure to keep the eggplant in a single layer on the baking sheets (you will need 2-3 baking sheets, or just set the remaining pieces of breaded eggplant aside and reuse the first baking sheet).

Step 7

Preheat a broiler to high and set the oven rack as close to the top as it will go. Spray the top of the eggplant generously with olive oil spray, being sure to evenly coat each piece.

Step 8

Place under the broiler for 2-3 minutes, but keep an eye on it, as broilers all heat differently and can go from browned to burnt in an instant.

Step 9

When the eggplant turns golden brown and crisp, remove from the oven and use a pair of tongs to turn each piece of eggplant over to the other side. Spray with another thorough coat of olive oil spray, then place back under the broiler and watch until browned on the other side. Some pieces may brown before others - remove them with a pair of tongs and continue cooking the rest. Set the eggplant aside to cool and repeat with all the remaining pieces.

Step 10

Preheat the oven to 350 degrees F and set aside 1 1/2 cups each of mozzarella and provolone. Pour just enough sauce to coat the bottom of a 9x13 inch casserole dish.

Step 11

Place a single, even layer of eggplant over the sauce, then top with another thin layer of sauce, spreading it out to cover all of the eggplant as best as you can.

Step 12

Sprinkle a little bit of mozzarella, provolone and pecorino Romano over top, then repeat with another layer of eggplant, more sauce, more cheese, etc. until you've used up all the eggplant, sauce and cheese.

Step 13

For the last layer, spread the remaining sauce across the top, and then finish by sprinkling with the remaining 3 cups of cheese that you set aside.

Step 14

Cover with foil and bake for 40 minutes, then remove the foil and bake for an additional 10 minutes or until it's bubbling around the edges and just starting to turn golden on top.

Step 15

Remove from the oven and let cool for at least 30 minutes. Sprinkle with chopped basil or parsley if desired, and serve. Leftovers can be stored in the refrigerator for up to 5 days and actually taste better than the first day.

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