Baked Eggplant Parmesan

Eggplant parmesan in a white baking dish.

4.39 from 18 votes

Grilled Eggplant Parmesan a delicious classic Italian recipe, no-fry baked cheesy dish the whole family will love, gluten free, vegetarian.

Prep Time30

Cook Time25

Total Time55

Course: Main Dish

Cuisine: Italian

Servings: servings

Calories: 225kcal

Author: Rosemary Molloy

Ingredients

BASIC SAUCE

1 can peeled tomatoes (400 grams)
2 tablespoons olive oil
1-2 cloves garlic minced
¼ teaspoon salt
1-2 pinches hot pepper flakes if desired
1/2½ teaspoon oregano
5 leaves fresh basil chopped
¼ cup water (113 grams)

FOR THE LAYERS

2-3 medium eggplants
¾ cup Parmesan cheese (75 grams)
1½ cups firm mozzarella shredded (150 grams)

*Choose Italian / Globe or Rosa Bianca Eggplants.

Instructions

Pre-heat oven to 350F (180C).
If you are using the Italian or Globe eggplant then slice the eggplant into ¼ inch slices and place in a bowl, sprinkle with approximately 1 teaspoon of salt and let sit for about 15-20 minutes. Then drain but do not rinse.
In a medium pot add olive oil, tomatoes, garlic, hot pepper flakes, oregano, salt and basil leaves and water, stir to combine, squish the tomatoes with a fork occasionally. Simmer on medium heat until thickened and most of the water has evaporated.
After 20 minutes grill the eggplant.
In an 8 x 6 inch (20 x 15 centimeter) baking dish, spread a little sauce, then make about 3 or 4 layers starting with the grilled eggplant, top with sauce, shredded mozzarella cheese sprinkle with Parmesan cheese, continue for the remaining layers, the last layer top only with Parmesan cheese. (Place baking dish on a cookie sheet just in case the sauce bubbles over). Bake for approximately 25 - 30 minutes, let sit 5 minutes before serving. Enjoy!

Video

Notes

This eggplant parmesan bake will keep just as well as any other eggplant dish. You can store the leftovers in an airtight container, either altogether, or separated by serving size, and keep in the refrigerator for up to 5 days.

If you want to make freeze half for later, or you want to make a double batch for an easy to heat up dinner during busy weeks, you can also freeze the dish.

To freeze, you’ll once again want to store everything in an airtight container once the dish is completely cooled. Then you can store it in the freezer for up to 4 months.

Nutrition