Name: Baked Eggplant Parmesan
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Cuisine: Italian
Ingredients: 1 Tbsp olive oil; 2 (1 lb) eggplants, peeled & sliced 1/2" thick; 2 eggs, beaten; 2 cups Italian breadcrumbs; 28 oz pasta sauce; 2 cups mozzarella, shredded; 1 cup Parmesan cheese, grated; 2 mozzarella balls, sliced; 3 large zucchini, spiralized; 12 fresh basil leaves

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This delicious Italian eggplant parmesan with zucchini noodles (zoodles) recipe combines roasted eggplant with marinara sauce and cheese and is baked at 375F to perfection.

Eggplant Parmesan with broiled on Mozzarella cheese and a basil garnish over zucchini noodles. White plate.

Serve eggplant parmesan over zoodles or pasta depending on your day, mood, and season. I'll eat it with pasta in the fall and winter and zoodles all summer long.

This eggplant parmesan recipe makes enough for 6 people so freeze a couple portions for later if you don't want to eat leftovers.

Add Favorite Ingredients To The Marinara Sauce

Wanna "flavor up" the marinara sauce for eggplant parmesan? Add sliced pepperoncini, capers, olives, or artichoke hearts to the marinara sauce.

Different Eggplant Varieties -purple, white, light purple, purple striped, long and skinny and fat and short on a white plate. — *Beautiful different eggplant varieties. The bigger ones work best for this recipe but any eggplant will do.*

TIPS On Cooking Eggplant Parmesan

Pictured below is a bunch of different kinds of local eggplant, but any eggplant at the grocery store will do. I leave the skin on but you can certainly take it off.

Pre-roasting the eggplant like in this recipe ensures tender sweet eggplant parmesan.

Almost done cooking and cheese isn't browning fast enough and ready to eat? Put the oven on a low broil and cook ~ 2-6 minutes, checking occasionally to make sure it's not burning.

I wanted more cheese the next day when I warmed it up and threw on some feta that we had leftover - it was DELICIOUS. Don't be afraid to get rid of some random cheese hanging out in your 'fridge!

Caveat! Eggplant Parmesan isn't the fastest dinner to make but it's worth it. Properly roasted eggplant tastes like candy to me - make sure it's cooked all the way or you will not have as good of an eggplant parmesan. So rich and sweet.

Whole pan of Eggplant Parmesan with broiled on Mozzarella cheese and 8 large basil slices.

Things In My Kitchen:

Spiralizer - This turns veggies into noodles y'all! Don't buy some little hand held thing - you will regret it unless you're cooking for one.

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Baked Eggplant Parmesan

Close up of Eggplant Parmesan with broiled on Mozzarella cheese and a basil garnish over zucchini noodles. White plate.

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EatSimpleFood.com

This eggplant parmesan with zoodles (or pasta) recipe isn't the fastest dinner to make but it's so delicious. It'll make enough for 6 so freeze a couple portions for later if you don't want to eat leftovers.

Author: beckie
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yield: 6
Category: Main Dish
Method: Oven
Cuisine: Italian
Diet: Vegetarian

Ingredients

1 tablespoon olive oil
2 (1 lb) eggplants, peeled & sliced ½" thick
2 eggs, beaten
2 cups Italian breadcrumbs
28 oz pasta sauce
2 cups mozzarella, shredded
1 cup Parmesan cheese, grated
2 mozzarella balls, sliced
3 large zucchini, spiralized
12 fresh basil leaves

Instructions

Preheat oven to 375F. Line a baking sheet with aluminum foil and lightly spray or oil.
Make eggplant: Dip peeled & sliced eggplant into a shallow dish of beaten raw eggs and immediately dip into a shallow dish of breadcrumbs. Shake off any excess clumpy crumbs. Place eggplant on baking sheet (~ 1" between slices). Bake ~ 30-40 minutes (turning once) or until brown & tender.
Lightly oil or spray a baking dish. Spoon ½ cup pasta/tomato sauce into a 13" x 9" baking dish. Layer cooked eggplant slices over sauce. Top with ¾ cup pasta sauce and top with ⅓ of shredded mozzarella & ⅓ of Parmesan. Repeat layer again. You should have ~ 1 cup of tomato sauce remaining for the final layer. End with tomato sauce, grated mozzarella, Parmesan and sliced mozzarella (sliced mozzarella is only for the top exposed layer).
Bake ~ 40 minutes covered in foil. Remove Foil and bake another 10-15 minutes or until cheese begins to brown.
Spiralize zucchini into noodles/zoodles.
Top with fresh basil leaves and serve over fresh raw zoodles or cooked spaghetti. Happy Eating! Beckie

Notes

Cheese not browning fast enough? Put the oven on a low broil and cook ~ 3-6 minutes, checking occasionally to make sure it's not burning.
I wanted more cheese the next day when I warmed it up and threw on some feta that we had leftover - it was DELICIOUS. Don't be afraid to get rid of some random cheese hanging out in your 'fridge!