Baked Eggplant Parmesan | Mostly Homemade Mom

Baked Eggplant Parmesan

April 24, 2013
Breaded eggplant slices layered with cheese an an amazing homemade skillet tomato sauce!

When I was in college, one of the best things that came out of our dining hall was eggplant Parmesan. I'm not sure I had ever had it until that point -- chicken parm we had at home all the time. You know, the frozen kind that comes in the tray at the supermarket? Completely processed food, but I don't care, those things were GOOD! 

Eggplant Parmesan can be a healthier adaptation of the chicken version -- but most recipes I came across were fried. I just have a blanket rule that I don't fry anything at home, period. As a Pomi ambassador, I knew the search was on for a good baked recipe since our secret ingredient this month was eggplant. And man, this one was amazing! I would say this is definitely a weekend meal because you need to allow ample preparation time. SO worth it, and great for company too! This would go great with a side salad topped with a great vinaigrette.

Baked Eggplant Parmesan
adapted from Martha Stewart

For the sauce: yields approx. 6 cups sauce

1 tablespoon olive oil
1 cup frozen diced onion
2 cloves garlic, minced
26oz Pomi strained tomatoes*
26oz Pomi chopped tomatoes*
1/4 teaspoon oregano
1/2 teaspoon kosher salt (plus more to taste)
1/2 teaspoon ground black pepper

For the Eggplant Parmesan:

3 large eggs
3/4 cup Italian breadcrumbs
3/4 cup grated Parmesan cheese
1 teaspoon dried oregano
1 teaspoon dried basil
2 large eggplants, peeled and cut into 1/2 inch thick slices
2 cups shredded mozzarella

*You can substitute with 28oz tomato sauce and 28oz diced tomatoes.

For the sauce, heat olive oil in a large skillet over medium heat. Add onions and garlic and cook about 3 minutes, or until onions are translucent. Add strained and chopped tomatoes, oregano, salt, and pepper. Bring to a boil, then simmer for 20 minutes stirring occasionally. Add additional kosher salt to taste.

Meanwhile, place eggs in a small bowl and beat slightly. In a medium shallow bowl, mix together bread crumbs, Parmesan, oregano, and basil. Dip eggplant slices in egg and then in bread crumbs. Place breaded slices on a cookie sheet sprayed with non-stick spray. Bake slices in a preheated oven at 375 for 15 minutes. Turn slices over and bake an additional 10 minutes. Remove from oven and increase heat to 400 degrees. 

In a 9x13 casserole dish, place 2 cups sauce in the bottom and half of the baked eggplant. Cover eggplant with another 2 cups sauce and then 1 cup mozzarella cheese. Then layer the second half of the baked eggplant, the last 2 cups sauce, and 1 cup mozzarella. Sprinkle additional grated Parmesan cheese over top if desired. Bake at 400 for 15 minutes, or until cheese is melted. Let dish cool 10 minutes before serving.

Check out last month's Pomi recipe:

Crockpot Red Wine Chicken Cacciatore

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8 comments on "Baked Eggplant Parmesan"
  1. I love Chicken Parmesan but I'm so nervous to try Eggplant Parmesan! I might have to make it now!

  2. This is one of my favourite things to eat ever!! I'm half-Greek & my Grandmother used to make this but with Greek cheese! I also used to be a vegetarian & still prefer veges over meat! I'm so going to do this next week! Thank you! Ive just posted some of my creations on my blog! No where near as wonderful as your treats but I do like being busy in the kitchen! Andrea x

  3. OMG this looks absolutely DELISH! I can't wait to make this recipe. I'm celebrating my birthday with a spice giveaway and recipe link up and I'd love for you to link this recipe along with any others that use any of these spices: cumin, chipotle, garlic, oregano, cinnamon, or cardamom.



  4. This looks really good. I love eggplant parm but I'm always too scared to try it. I think you've inspired me to give it a shot.

  5. Holy yum! This looks amazing!! I've never though to bake it though. I always fry it. Ill have to try this soon!