Description
A simple baked casserole of breaded eggplant, tomato sauce, and cheese, perfect for weeknights and gatherings.
Ingredients
Scale
- 4 cups Italian-seasoned breadcrumbs (plus more if needed)
- 3 large eggs
- 1 very large eggplant or 2 medium (about 3–3½ lbs total)
- Olive oil cooking spray
- 5 cups tomato sauce (homemade marinara or store-bought)
- 450 g (16 oz) whole milk mozzarella, grated (not fresh mozzarella)
- 225 g (8 oz) mild provolone, grated
- 1 cup finely grated Pecorino Romano
- Fresh basil or parsley, chopped (optional, for garnish)
Instructions
- Prepare the eggplant. Pour the breadcrumbs into a shallow bowl. In another shallow bowl, whisk the eggs until smooth. Peel the eggplant and slice into thin rounds, about ¼ inch thick. Dip each slice into the egg, coating both sides and letting the excess drip off. Transfer to the breadcrumbs and press gently to coat evenly on both sides. Place the breaded slices in a single layer on baking sheets. You may need 2–3 sheets or work in batches.
- Broil the eggplant. Preheat the broiler to high and position the oven rack near the top. Spray the tops of the breaded eggplant slices generously with olive oil spray. Broil for 2–3 minutes, watching closely, until golden and crisp. Flip each slice using tongs, spray again with olive oil, and return to the broiler until browned on the other side. Remove slices as they finish browning and set aside to cool. Repeat until all slices are cooked.
- Assemble the Eggplant Parmesan. Preheat the oven to 350°F (175°C). Set aside 1½ cups each of the mozzarella and provolone for the final topping. Spread a thin layer of tomato sauce on the bottom of a 9×13-inch casserole dish. Arrange a single layer of eggplant over the sauce. Spoon a thin layer of sauce over the eggplant, spreading evenly. Sprinkle with mozzarella, provolone, and Pecorino Romano. Repeat layering eggplant, sauce, and cheese until all ingredients are used. Finish with a final layer of sauce, then top with the reserved mozzarella and provolone.
- Bake. Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 10 minutes, until bubbling and lightly golden on top. Remove from the oven and let rest for at least 30 minutes before slicing. Garnish with chopped basil or parsley if desired.
Notes
Browning under the broiler gives crisp texture without frying. Letting the bake rest helps it hold together when you cut slices.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 150mg