Baked Eggplant Parmesan Recipe

Baked Eggplant Parmesan recipe made with breaded eggplant slices layered with cheese in an amazing homemade skillet tomato sauce!

Prep Time 20

Cook Time 30

Servings servings

Calories 382kcal

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 tomato sauce, diced 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.