baked eggplant parm

The secret to the easiest, fastest eggplant Parm is to bread and bake all your eggplant at once, rather than deep frying the slices individually.

Baked Eggplant Parm

Cooking spray

c. panko bread crumbs

Italian seasoning

c. finely grated Parmesan, divided

Kosher salt

black pepper

eggplants,

eggs

c. marinara

c. mozzarella

basil

Which do you prefer: eggplant Parm or chicken Parm?

Preheat oven to 425°. Line 2 large baking sheets with parchment paper and coat with cooking spray.&nbsp;In a shallow bowl, whisk panko, Italian seasoning, an 1/2 cup Parmesan; season with salt and black pepper. In another shallow bowl, whisk eggs with 2 tablespoons water; season with salt and black pepper.&nbsp;

Dip an eggplant slice into egg wash, then dredge in panko&nbsp;mixture. Arrange on prepared baking sheet. Repeat to coat all eggplant slices. Spray tops lightly with cooking spray.

Bake until softened on the&nbsp;inside, and golden and crisp on the outside, 30 to 35 minutes.&nbsp;

In a large baking dish, evenly spread 1 cup marinara. Add an even layer of eggplant slices, then pour 1 1/2 cups marinara on top. Sprinkle with 1 cup mozzarella, half of remaining Parmesan, and basil. Repeat process once more to use up all ingredients.

Bake until bubbly and golden, 15 to 17 minutes more.

very very delicisious.  i added a little ricotta between each layer just because i had it.  

a keeper. oh i also used vodka sauce because I didn't have anything else in the quarantine times.

This is the best recipe...tried it for the first time today and it came out awesome!!!

Healthier than frying and great tasting. The eggplant was crispy and the meal as a whole was delicious and filling. I would definitely make this again

This is very delicious and easy to make. I’ll be making it more often.

Super delicious and easy to make, thanks for the wonderful video!  Highly recommend!!

I made this for Mother’s Day and it was a hit!!  I wouldn’t change a thing

An excellent, no hassle recipe. Definitely a keeper. Will be making it again & again. 

thank you so much!!!

When I halved the recipe, I just kept the eggplants on the baking sheet and dolloped marinara and sprinkled mozzarella + basil on top of each and put it back in the oven. I also salted the eggplant slices and let them weep for about 10 min. before coating. Turned out great.

Very easy to make, and delicious!  I set the sliced zucchini on paper towels and salted them first, and let them sit to get rid of some of the moisture before preparing for the oven.  Also added a little ricotta because I had it.  Yummy.

I have always used wheatgerm rather than breadcrumbs which adds a bit of toasty crunch.  
Dip into seasoned flour to absorb moisture, then beaten egg & finally wheatgerm.   Frying in olive oil & peanut oil combo gives flavor & Van use higher temp.  Move to baking sheet.  Mix red wine & Italian herbs together & then a marinara sauce.  Coat each slice w/ provolone or mozzarella, then sauce & sprinkle Parmesan cheese over top.  Bake until it's all melted.
Main dish for dinner by itself, or alongside Italian sausages or chicken & then leftover sandwiches a day or two later.  So good.😋

Very delicious and easy!  Hit with hubby..very picky!  I will make again.

this was so good! very easy to make and turned out way better than I ever expected.

https://streaming.hearstdigitalstudios.com/66011100-7b53-4569-b8f7-3188914edaad/video_rover_16x9_1080p_hd_1534778672_88470.mp4

Trust us, no one will miss all those extra cals.

You Won't Believe This Baked Eggplant Parm Is Actually Healthy

(upbeat music) - [Man] That lad's come for a chicken flip. (upbeat music)

Eggplant Parmesan Pasta is a baked casserole made with whole wheat spaghetti and baked (not fried) eggplant parmesan. This dish is a healthier alternative to the real thing, and yes, it still tastes amazing.

Eggplant Parm Pasta (Baked Casserole)

all-purpose flour

eggs (beaten)

panko crumbs

dry basil

oregano

garlic powder

tsp black pepper

salt

eggplant

whole wheat spaghetti (cook until al dente)

tbsp extra virgin olive oil

tsp crushed red pepper

garlic

onion

Marinara sauce (I love Rao's Marinara)

Marinara Sauce (for bottom of the tray)

spaghetti

Marinara Sauce (top over each eggplant)

burrata cheese

parmesan cheese (freshly grated)

basil (julienned)

Preheat oven to 400 degrees while you prep the eggplant. Add a tablespoon of olive oil to a large baking tray and brush all over.

Slice the eggplant into 1/4-inch pieces. Dip each eggplant slice in all-purpose flour on both sides. Coat well. Now dip the eggplant slice in eggs on both sides. Coat well. Finally, dip the eggplant slice in the seasoned panko bread crumbs on both sides. Make sure to season the panko crumbs with garlic powder, dry oregano, dry basil, salt, and black pepper. 

Place the eggplant pieces on the greased baking tray. Bake for 35 minutes at 400 degrees - flipping halfway.

Step 1 - Bake the Eggplant

Boil a pot of water for the pasta. Once boiling, season well with salt. Add whole wheat spaghetti to the large pot of salted water. Follow the instructions on the back of the pasta box and cook pasta until al dente. 

Heat up a Dutch castiron on medium heat. Once hot, add two tablespoons of olive oil. Once the oil is hot, add crushed red pepper flakes. Cook for 30 seconds. Now add chopped garlic and cook for 45 seconds. Add chopped onion and season with salt. Saute for 2-3 minutes until the onions are golden-brown. 

Next add 24 ounces of Marinara sauce. Season with black pepper. You really don&#39;t need salt since the sauce has enough. Cover and simmer the sauce for about 5 minutes. Once heated through, add the spaghetti to the sauce and toss until well coated. 

Step 2 - Prepare the Sauce & Spaghetti

Add ½ cup of Marinara sauce to the bottom of the baking dish. Transfer all the spaghetti to the baking dish.

Place 6 crispy eggplant slices (or more if your baking dish is wider) over the spaghetti. Top each slice of eggplant with a spoonful of jarred Marinara sauce. Top each slice of eggplant with burrata cheese and about a tablespoon of grated parmesan. Repeat these steps one more time with another layer of eggplant slices. Then add Marinara sauce followed by burrata and parmesan cheese.

Add the remaining eggplant, cut them in half if you need to, and place them in sections over the spaghetti where there is room. Top the eggplant pieces with Marinara sauce and both cheeses as follows. Place the dish in the oven and bake for 30 minutes at 350 degrees - uncovered. Once done, top with julienned basil leaves. Serve immediately and enjoy hot!

Step 3 - Assemble Eggplant Parm Pasta Bake

Made this last night .. my family loved it .. the eggplant baked to perfection . I prefer baking rather than frying .. it was delicious .. thank you for sharing such a great recipe ,you were so precise with it . Appreciate that ..

Just made this dish for the family and wow! The eggplant baked perfectly and was so soft. I honestly couldn’t tell the difference between baked and fried, and neither could my family. I used gluten free spaghetti and it was just wonderful. Thanks for a phenomenal recipe!

I replaced linguine with lasagna sheets and skipped frying the baked eggplants. It&#039;s yum. Only prob is, needed a lot sauce.

I made this dish twice and loved it. Next thing I am going to make the mexican vegetarian lasagna. Your step by step recipe with pictures helps a lot. Thank you so muchRia

Eggplant linguine is beyond yummy..My friends loved it, thanks Honey!!!-AC

Perfectly awesome!! Eggplant is not my favorite but this was okay, I didn&#039;t mind it at and actually would make it again! :)

This recipe is yummy.  I normally don’t like eggplant parm, but even I liked it.  I did cheat though and I fried the eggplant as it was for date night, but I used olive oil even for the frying.  So, I guess that’s something.  But yummy recipe.  Didn’t take too long and hubby loved it!

Tried this dish and it came out excellent! The entire family loved it and it was my first attempt at cooking with eggplant.  I love your blog - I will definitely be trying more recipes

Just wanted to say thanks for the recipe, made it tonight for the family (midwest) and it was awesome.  I came across the post through Tastespotting. I will be back often for more!

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Top 2 baked eggplant parm recipes from across the web

The most viewed baked eggplant parm recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Eggplant Parm Pasta (Baked Casserol...

The most viewed baked eggplant parm recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine