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Grandma’s Baked Eggplant Parmesan

Grandma’s Baked Eggplant Parmesan is a comforting Italian-American classic featuring crispy baked eggplant layered with rich marinara sauce, mozzarella, and Parmesan cheese. This lighter baked version delivers all the traditional flavor and hearty texture without frying.

  • Total Time: 1 hour 45 minutes
  • Yield: 8 servings

Ingredients

  • 2 large eggplants, sliced into 1/4-inch rounds
  • 1 teaspoon salt
  • 2 large eggs
  • 2 tablespoons water
  • 2 cups Italian-seasoned breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • Cooking spray or olive oil spray
  • 4 cups marinara sauce
  • 3 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh basil or parsley

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Arrange the eggplant slices on paper towels and sprinkle with salt.
  3. Let the slices rest for 30 minutes to draw out excess moisture.
  4. Pat the eggplant dry with paper towels.
  5. In a shallow bowl, whisk together the eggs and water.
  6. In another bowl, combine the breadcrumbs and 1/2 cup Parmesan cheese.
  7. Dip each eggplant slice into the egg mixture, then coat with the breadcrumb mixture.
  8. Arrange the coated slices on lightly greased baking sheets.
  9. Spray the tops lightly with cooking spray.
  10. Bake for 20 minutes, flipping halfway through, until golden and crisp.
  11. Reduce the oven temperature to 375°F (190°C).
  12. Spread a thin layer of marinara sauce in the bottom of a 9×13-inch baking dish.
  13. Add a layer of baked eggplant slices.
  14. Top with marinara sauce and mozzarella cheese.
  15. Repeat the layers until all ingredients are used.
  16. Finish with the remaining mozzarella and Parmesan cheese.
  17. Cover loosely with foil and bake for 25 minutes.
  18. Remove the foil and bake for an additional 15 to 20 minutes until bubbly and golden.
  19. Let the dish rest for 10 to 15 minutes before serving.
  20. Garnish with fresh basil or parsley and serve.

Notes

  • Salting the eggplant helps reduce excess moisture and improves texture.
  • Add ricotta cheese between layers for an extra creamy version.
  • Use gluten-free breadcrumbs for a gluten-free adaptation.
  • Freeze baked portions for up to 3 months for convenient meals.
  • Serve with garlic bread, pasta, or a green salad.
  • Author: info.adalinerecipes@gmail.com
  • Prep Time: 30 minutes
  • Cook Time: 1 hour

Find it online: https://www.adalinerecipes.com/grandmas-baked-eggplant-parmesan/