Shhhh there’s actually no parm. Recipe below:
2 medium to large eggplants
1 cup breadcrumbs, plain (or use Italian and skip seasoning them)
1 cup flour
1/2tsp garlic powder
1/4tsp onion powder
1/4tsp dried oregano
1/4tsp dried parsley
1/4tsp salt
1/4tsp black pepper
4 eggs, whisked
24oz marinara
Mozzarella, sliced
Cut tops and bottoms off of each eggplant then slice lengthwise into 1/4” pieces.
Generously salt each slice on both sides and rest for one hour.
Preheat oven to 425.
Prep baking tray with tin foil and spray with nonstick spray.
Dab off excess moisture from eggplant.
Place flour, breadcrumbs, and eggs into three large, shallow bowls.
Season flour and breadcrumbs.
Dip eggplant slices in flour, then egg, then coat in breadcrumbs and place onto prepared baking sheet.
Spray tops of each eggplant with light coating of cooking spray.
Bake for 15 minutes, flipping each halfway through, then rest off to the side.
Lower oven temp to 400.
Add 1/3 of marinara to the bottom of a 9×13 baking dish.
Layer eggplant evenly in the dish.
Use remaining sauce to top each slice and to fill in any gaps.
Top with mozzarella and bake for 40 minutes, uncovered.
Broil for 1 minute on high then rest for 15 before serving.
Serve with pasta of choice.
by balancedbesmirchings
12 Comments
You can even put the (cooked) pasta under the rest of the dish when baking.
Saving this recipe! Looks delicious! Eggplant parm has always intimidated me for some reason!
The leftovers will make amazing sandwiches on some crusty Italian rolls
This looks amazing, and thanks for the recipe!
An extra tip for crispier eggplant: add a metal cooling rack (like one you’d use to cool cookies on) to the baking tray and spritz it with nonstick spray. Then, add your breaded eggplant slices on top and bake in the oven for the first round as directed. Having some airflow underneath them helps everything to crisp up really nicely!
Use vegan cheese to make it vegan!
I like the fact that the recipe doesn’t deep-fry the eggplant. I won’t order eggplant parm at restaurants because they almost always deep-fry. I usually don’t bread the eggplant at all. I just brown the eggplant on both sides in a non-stick skillet. The eggplant taste is subtle, and I find that this preserves the flavor better.
thank you so much, this looks delicious and affordable!
*American eggplant Parm. Eggplant Parmesana has layered eggplant like a lasagna and is absurdly delicious
I’m dyslexic and read that as “eggplant porn”
But I mean, same thing.
Parmigiana is mean to be done with Parmesan even the name say it .. and most importantly pasta is not a side.. u eating Italian food no Asian food, pasta is a main course, not a side like rice.
I had never had eggplant Parm. And then I saw Costco had a frozen dinner of it, the Raos brand I believe. It was absolutely amazing! I can only imagine what something fresh and homemade tastes like.