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5 from 1 vote

Eggplant Parmesan

A cheesy, warm, and comforting big batch of eggplant parm pairs great with spaghetti for an easy vegetarian dinner.
Servings 4 servings
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Equipment

Ingredients

Eggplant

  • 2 large eggplants
  • 1 egg
  • 1 tbsp water
  • 2 cups Italian seasoned breadcrumbs

Tomato Sauce

  • 2 tbsp extra virgin olive oil
  • 1 tsp minced garlic
  • 1 tbsp onion chopped
  • 28 oz canned crushed tomatoes
  • 6 oz canned tomato paste
  • cups water
  • 1 tbsp grated parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried parsley
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • ½ tsp crushed red pepper flakes

Additional Ingredients

  • 2 tbsp vegetable oil
  • 2 cups shredded mozzarella cheese

Instructions

Eggplant

  • Preheat oven to 350 degrees.
  • Peel eggplant and slice into 1/4-inch thick rounds.
  • Whisk together egg and 1 tbsp water in a shallow dish and set aside. Then fill a separate shallow dish with Italian breadcrumbs and set aside.
  • Fill a large baking sheet with about 1/4-inch of vegetable oil, or approximately 2 tbsp.
  • Working one at a time, coat a slice of eggplant in the egg wash, then transfer to breadcrumbs. Coat evenly with breadcrumbs, gently shake off any excess, and then place eggplant slice on the baking sheet.
  • Continue until all eggplant slices are coated, then bake for 20 minutes, flipping halfway through.

Tomato Sauce

  • While the eggplant is in the oven, make the tomato sauce. First, heat olive oil in a saucepan over medium heat until shimmering, about 1 minute.
  • Add minced garlic and chopped onion and cook until fragrant, about 30 seconds to 1 minute, stirring frequently.
  • Add crushed tomatoes, tomato paste, and water and stir to combine. Then stir in parmesan cheese, garlic powder, onion powder, parsley, basil, oregano, and crushed red pepper flakes.
  • Bring sauce to a gentle boil, stirring occasionally, then reduce heat and simmer for about 10-15 minutes. Keep warm until the eggplant is ready.

Eggplant Parmesan

  • Spread a layer of tomato sauce in the bottom of a 9x13 baking dish.
  • Lay cooked eggplant slices down in the dish, then coat with another layer of tomato sauce.
  • Top with a sprinkle of shredded mozzarella cheese (about 1 cup).
  • Add another layer of eggplant slices, then layer with tomato sauce again.
  • Top with another layer of shredded mozzarella cheese (about 1 cup).
  • Bake at 350 degrees for 20 minutes. Serve immediately with an optional side of spaghetti.

Notes

Baking dish: Eggplants come in all sizes, so depending on how many slices you get out of your eggplants you may want to change what size baking dish you use. Look at how many slices you have, how many layers you want (we find 2 layers work best), and then pick an appropriately sized dish.
Serving suggestions: This eggplant parm makes a delicious dinner alongside a small portion of spaghetti. You will probably have some extra tomato sauce from the recipe, so you can use it on top of the pasta (or store it in the fridge for a future pasta night!). We also love eating this eggplant parm in sandwiches - just put a few slices on a soft sub roll and enjoy.
Storing and reheating: Eggplant parm will stay good in the fridge for up to 5 days in an airtight container. Simply reheat on a microwave-safe plate for about 1 to 2 minutes per serving.
Author: Nicole
Calories: 676kcal
Course: Dinner, Lunch, Main, Main Course
Cuisine: Italian
Keyword: big batch, cheese, eggplant, italian breadcrumbs, mozzarella, summer

Nutrition

Calories: 676kcal | Carbohydrates: 73g | Protein: 29g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 1795mg | Potassium: 1505mg | Fiber: 12g | Sugar: 22g | Vitamin A: 1746IU | Vitamin C: 32mg | Calcium: 519mg | Iron: 8mg