Baked Eggplant Parmesan (Recipe)
June 22, 2023
Baked Eggplant Parmesan (Recipe)
Ingredients
For the eggplant parmesan
3 medium eggplants or 6 small eggplants, about 3 1/2 to 4 lbs. cut crosswise into 1/2-inch slices
Kosher salt
Extra virgin olive oil
freshly cracked black pepper
1 cup (3 ounces roughly) freshly grated Parmigiano-Reggiano
red pepper tomato sauce 5 garlic cloves minced
Tomato basil sauce (optional)
2 red bell peppers, stemmed and seeded, diced to yield about 2 cups
2 beefsteak tomatoes, diced to yield about 2 cups
kosher salt and pepper to taste
1/4 cup loosely packed fresh basil leaves
2 to 3 vine ripe tomatoes chopped
Parmesan cheese to your liking.
Instructions
Preheat oven to 450 degrees. Line two baking sheets — I love these extra-large baking sheets for this — with parchment (if you wish) then drizzle some oil over top and spread out with your hand. Lay the eggplant slices in a single layer. Season generously with salt and pepper. Flip the slices, season with salt and pepper. Drizzle more olive oil over top. Bake until golden brown, 15 to 20 minutes. Remove pan from oven, flip slices, bake for 15 more minutes. Set aside. Reduce oven temperature to 400 degrees.
Meanwhile, toss the 2 cups bread crumbs with 1/3 cup of the grated parmesan cheese, 1/4 cup olive oil, and salt and pepper to taste. Set aside.
Into a 9×13-inch baking dish, spoon a small amount of sauce, then a single layer of eggplant, then a thin layer of parmesan. Repeat the layering until all of the eggplant and cheese has been used, ending with a little sauce.
Bake until eggplant mixture is bubbly and top is golden, 25 minutes or so depending on size of pan and thickness of layers. Remove from heat and allow to rest for 5 minutes before serving. Recipe can also be reheated.
Enjoy!!!
Servings : 4
Ready in : 25 Minutes
Course : Dinner, Lunch, Main Dish
Recipe Type : Italian, Mediterranean
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