Classic Baked Eggplant Parmesan
Indulge in this comforting and rich Classic Baked Eggplant Parmesan. Layers of tender eggplant, tangy tomato sauce, and melted cheese make for a perfect vegetarian main course. You'll love how easy it is to prepare this delicious Italian-American staple at home.
Preparation
30 min.
Cook / Bake
45 min.
Servings
4
Calories
350 kcal
Ingredients
for 4 servingsAmounts are automatically adjusted.
- 2 mediumeggplants((about 700g total))
- 1 Prise(n)salt(for salting eggplant)
For Frying
- 2 tablespoonsolive oil
For Sauce
- 400 gcanned crushed tomatoes
- 1 clovegarlic(minced)
- 0.5 teaspoondried oregano
- 1 Prise(n)salt(to taste)
- 1 Prise(n)black pepper(to taste)
For Assembly
- 125 gfresh mozzarella(sliced or shredded)Milch
- 50 gParmesan cheese(grated)Milch
For Garnish
- 2 tablespoonsfresh basil(chopped)
Instructions
Preheat your oven to 375°F (190°C).
Wash the eggplants and slice them into 0.5 cm thick rounds. Lay the slices on paper towels, sprinkle generously with salt, and let them sit for 30 minutes. This draws out excess moisture and bitterness.
While the eggplant is resting, prepare the tomato sauce. In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the crushed tomatoes, dried oregano, salt, and pepper. Bring to a simmer, then reduce heat and let it cook for 10-15 minutes, allowing the flavors to meld.
After 30 minutes, pat the eggplant slices completely dry with paper towels to remove the salt and moisture.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Working in batches, pan-fry the eggplant slices for 2-3 minutes per side, until golden brown and tender. Add more oil as needed. Place the cooked eggplant on a plate lined with paper towels to absorb any excess oil.
To assemble, spread a thin layer of tomato sauce on the bottom of an oven-safe baking dish (approximately 20x20 cm). Arrange a single layer of fried eggplant slices over the sauce.
Top the eggplant with a layer of fresh mozzarella slices and a sprinkle of grated Parmesan cheese. Repeat the layers: sauce, eggplant, mozzarella, and Parmesan, until all ingredients are used, ending with a generous layer of sauce and cheese on top.
Bake for 25-30 minutes, or until the cheese is bubbly and golden brown. If the top browns too quickly, you can cover it loosely with foil.
Remove from the oven and let it rest for 5-10 minutes before serving. Garnish with fresh chopped basil.
💡 Tipp
Nutrition per serving
Calories
350 kcal
Protein
18 g
Carbohydrates
25 g
Fat
20 g
Fiber
7 g
Recipe on TomTaste: https://tomtaste.com/recipe/classic-baked-eggplant-parmesan
Reviews (0)
How did you like the recipe?
Similar recipes
See more →
Spring Fresh Wild Garlic Pesto Pasta with Toasted Pine Nuts
Dive into spring with this aromatic wild garlic pesto pasta. The savory notes of wild garlic, combined with crunchy pine nuts and creamy Parmesan, make this dish a true delight. It's quick to prepare and perfect for a light meal.
Grandma's Classic Cabbage Noodles
Dive into the hearty flavor of traditional cabbage noodles! This simple yet incredibly delicious dish combines tender white cabbage with golden-brown fried noodles and bacon for a true culinary delight. It's a dish that will transport you straight back to the good old days.
Chef's Ultimate Hearty Spaghetti Bolognese
Dive into the rich flavor of this classic Spaghetti Bolognese. With a robust meat sauce that simmers for a long time, an incomparable aroma unfolds, transporting you straight to Italy. This dish is perfect for a cozy dinner and can be wonderfully prepared in advance.
Crispy Air Fryer Schnitzel, Vienna Style
This recipe creates irresistibly crispy schnitzel that's golden brown on the outside and tender on the inside – all without deep frying! It's a lighter, yet incredibly flavorful alternative to classic pan-fried schnitzel, perfect for a quick and delicious meal.
Newsletter: Trend recipes by email
New Pinterest recipe ideas – straight to your inbox.