Eggplant Parmesan. Eggplant slices are dipped in egg and bread crumbs and then baked, instead of fried. The slices are layered with spaghetti sauce, mozzarella and Parmesan cheeses. Classic for a reason, Italian baked Eggplant Parmesan is comfort food at its best.

There is something about the dish that feels like it's giving you a giant hug. Growing up, I was not a huge fan of eggplant. This Baked Eggplant Parmesan recipe is lightened up a bit with baked (instead of fried) panko-crusted roasted eggplant, and layered up with a zesty combination of marinara, cheeses and fresh herbs. You can cook Eggplant Parmesan using 14 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Eggplant Parmesan

1. You need 1 can of 800 ml crushed tomatoes.
2. It's 1 can of 800 ml diced tomatoes.
3. It's 3 large of eggplants.
4. You need 2 tbsp of garlic powder.
5. You need 2 tbsp of salt.
6. You need 2 tbsp of black pepper.
7. Prepare 1 large of egg.
8. It's 1 cup of milk.
9. You need 1 medium of onion, chopped.
10. Prepare 3 cup of bread crums.
11. Prepare 1 cup of flour.
12. Prepare 3 cup of mozzarella cheese.
13. You need 1 cup of parmigiano cheese.
14. It's 2 bunch of fresh parsley.

One bite of Eggplant Parmesan and you'll be sold. To make legit eggplant parm, you'll need to fry eggplant. And to yield the best results, you're going to want to let it sit for a bit with salt to draw out. This baked eggplant parmesan recipe will become one of your family favorites!

Eggplant Parmesan instructions

1. Bring crushed and diced tomatoes to a boil and add 1 tablespoon salt, garlic powder and pepper. Stir in half of the fresh parsley and the whole onion, reduce heat and thicken sauce over 35 minutes.
2. Slice eggplant into 1/4 inch thick pieces.
3. Combine egg and milk into a bowl and mix well.
4. Combine bread crums, flour and remaining salt, garlic powder and pepper into a bowl and mix well.
5. Bring veg oil to medium/medium high heat in large sauce or frying pan.
6. Dredge eggplant in egg wash mix and then into bread Crum mix and fry in veg oil. About 35 seconds each side until golden.
7. Ladle some tomatoe sauce into an oven safe glass or tin dish( something used for lasagna or cake). And layer eggplant then sauce, mozzarella, parmigiano and repeat. ( should make 3 to 4 layers depending).
8. Lastly top it off with the remaining mozzarella, parmigiano and fresh parsley. Add more cheese if desired. And bake in the oven at 350 for 15 minutes or until golden on top.

Now that eggplant's in peak season, it's the perfect time to develop an eggplant Parmesan recipe of my own. Their eggplant Parmesan inspired the eggplant lasagna in my cookbook, which includes long strips of roasted eggplant layered between the noodles and marinara. Have you had the chance to try that one? This easy eggplant parmesan recipe is not only delicious, but also healthy. Make baked eggplant parmesan instead of lasagna to skip the unnecessary carbs and still enjoy all the cheesy goodness.