Baked Eggplant Parmesan

Baked Eggplant Parmesan

Oven-baked breaded eggplant layered with marinara sauce, mozzarella, Parmesan, and fresh basil.

Instructions

  1. Step 1

    Preheat the oven to 220°C.

    Cookware: oven

  2. Step 2

    Cut the eggplant crosswise into 1 cm slices. Toss the slices with the salt in a colander and leave them to drain.

    Timer: 30 min (fixed)

    Ingredients used: 1200.0 piece Eggplant, 10.0 gr Salt

    Cookware: Chef Knife, colander, cutting board

  3. Step 3

    Pat the eggplant slices thoroughly dry. Brush two rimmed baking sheets with the olive oil.

    Ingredients used: 30.0 ml Olive Oil

    Cookware: kitchen towel, rimmed baking sheet

  4. Step 4

    Place the flour in one shallow bowl and the beaten eggs in a second. In a third bowl, combine the breadcrumbs, 60 gr Parmesan, oregano, and black pepper.

    Ingredients used: 90.0 gr All-Purpose Flour, 180.0 gr Breadcrumb, 2.0 gr Dried Oregano, 3.0 piece Egg, 1.0 gr Ground Black Pepper, 60.0 gr Parmesan Cheese

    Cookware: Shallow bowl, whisk

  5. Step 5

    Coat each eggplant slice first in flour, then in egg, and finally in the breadcrumb mixture. Arrange the slices in single layers on the prepared baking sheets.

    Cookware: rimmed baking sheet, Shallow bowl

  6. Step 6

    Bake the breaded eggplant until the undersides are golden.

    Timer: 12 min (fixed)

    Cookware: oven, rimmed baking sheet

  7. Step 7

    Turn the slices and continue baking until browned and tender.

    Timer: 10 min (fixed)

    Cookware: oven, rimmed baking sheet, spatula

  8. Step 8

    Reduce the oven to 190°C. Layer the marinara sauce, baked eggplant, mozzarella, and remaining 40 gr Parmesan in a baking dish, finishing with sauce and cheese.

    Ingredients used: 700.0 ml Marinara Sauce, 300.0 gr Mozzarella, 40.0 gr Parmesan Cheese

    Cookware: baking dish

  9. Step 9

    Bake until the sauce bubbles and the cheese is melted and lightly browned.

    Timer: 25 min (fixed)

    Cookware: baking dish, oven

  10. Step 10

    Rest the casserole, then scatter the basil over the top before serving.

    Timer: 10 min (fixed)

    Ingredients used: 10.0 gr Basil

    Cookware: baking dish

Nutrition (Estimated)

Food safety

Caution: medium

Avoid cross-contamination from raw egg. Refrigerate leftovers within 2 hours, keep them chilled, and reheat until steaming throughout.

Risk factors

  • Raw egg is used during breading.
  • The dense casserole retains heat after baking.
  • Cooked leftovers require prompt refrigeration.