Easy Eggplant Parmesan

Brynie Greisman Brynie Greisman
5.0 (9 reviews)

Eggplant parmesan usually requires lots of frying — but not this streamlined recipe. Taste is not compromised whatsoever. Tastes just like the real thing, minus the unnecessary calories, or maybe this is the real thing!

12
Easy Vegetarian Pescatarian Dairy

Contains: Dairy, Wheat, Egg, Gluten

Directions

Make the Eggplant Parmesan

  1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Mix together eggs, oil, salt, and seasoning in a small bowl.

  2. Prepare a large plate and fill it generously with bread crumbs. Dip eggplant slices into egg mixture and then into bread crumbs. Place on a baking sheet lined with Gefen Parchment Paper and sprayed with cooking spray. Repeat until all slices are coated. (You will need two baking sheets.) Bake for 20–25 minutes or until crispy and golden. Remove pans from oven and reduce oven temperature to 350 degrees Fahrenheit (180 degrees Celsius).

Assemble the Parmesan

  1. Evenly spread about one cup of sauce in a 9×13-inch baking pan. Layer 1/2 of the baked eggplant slices (placed close together), then another layer of sauce and 1/2 cup of mozzarella cheese. Repeat layers.

  2. Cover and bake for 20 minutes. Uncover, sprinkle with more mozzarella cheese and/or Parmesan cheese if desired, and bake for 10–15 minutes.

Tips:

To add more flavor to the bread crumbs, add some parmesan cheese and mix together. Also, the eggplant slices need not be even at all. When you serve portions, no one will know the difference!

 

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What Cooks Are Saying

5.0 out of 5

9 global ratings

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9 Comments

Malkie Lipton •

Is this really as good as frying the eggplant first? I once tried a recipe similar to this and the eggplant came out rubbery

Avigael Levi Kosher.com Team •
Reply to Malkie Lipton

Hi Malkie! This recipe is tried-and-true favorite with 5-star reviews. It’s not exactly the same as frying, but it still turns out delicious. Give it a try and see what you think!

Faygie Friedman •

absolutely delicious!!

Faygie Friedman •
Leora •

Question Can I assemble the eggplant Parmesan earlier in the day leave in fridge and bake before dinner? Also after assembling do I put saucy and cheese on the top?
Thank you

Raquel Malul Kosher.com Team •
Reply to Leora

Yes, you can assemble before dinner. After baking for 20 minutes you can uncover, sprinkle with more mozzarella cheese and/or Parmesan cheese if desired, and bake for 10–15 minutes.

Bayla Meltzer •

Delicious! Made it exactly as written and it was simply delicious!

Raquel Malul Kosher.com Team •
Reply to Bayla Meltzer

We are so happy to hear that you enjoyed it!