Skip the messy process of frying eggplant and bake it on a sheet pan instead. The thick slices get the same crisp exterior and soft interior, but you’ll use a lot less oil.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 40 min |
| Yield: | 6 to 8 servings |
Ingredients
- 4 tablespoons olive oil
- 2 large cloves garlic, thinly sliced
- One 28-ounce can crushed tomatoes
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt
- 1/3 cup fresh basil leaves, chopped, plus more torn leaves for serving
- 1 medium-large eggplant (about 1 1/2 pounds), sliced into 1/2-inch-thick rounds
- 1/3 cup all-purpose flour
- 2 eggs, beaten
- 3/4 cup Italian-style breadcrumbs
- 1 pound fresh mozzarella, thinly sliced
- 1/4 cup grated Parmesan
Instructions
- Preheat the oven to 450 degrees F.
- Put 2 tablespoons olive oil and the garlic in a large skillet and place over medium heat. When the garlic sizzles and its edges start to brown, add the tomatoes, red pepper flakes and 3/4 teaspoon salt. Bring to a simmer and continue to cook, stirring occasionally, until the sauce thickens, about 8 minutes. Remove from heat and stir in the chopped basil.
- Heat an 18-by-13-inch sheet pan in the oven for at least 10 minutes while you bread the eggplant. Line up 3 shallow dishes; fill one with the flour, one with the beaten eggs, and one with the breadcrumbs. Sprinkle both sides of the eggplant slices with salt. Dredge an eggplant slice in the flour (tapping off excess), then dip in the egg, and finally dredge it in the breadcrumbs. Repeat with the remaining eggplant.
- When all the eggplant slices are breaded, carefully remove the heated sheet pan from the oven and brush it with 2 tablespoons olive oil. Place the eggplant on the sheet pan in a single layer. Bake until the undersides are crisp and browned, 8 to 10 minutes, then flip the slices and continue baking until they are golden on the second side, 8 to 10 minutes more.
- Top the baked eggplant with the tomato sauce, mozzarella and Parmesan. Return the pan to the oven and bake, rotating halfway through, until the cheese melts and browns and the sauce is bubbly, 20 to 25 minutes. Top with torn basil before serving.
Nutrition Facts
| Calories | 431 |
| Total Fat | 31 grams |
| Saturated Fat | 13 grams |
| Cholesterol | 104 milligrams |
| Sodium | 764 milligrams |
| Carbohydrates | 21 grams |
| Dietary Fiber | 4 grams |
| Protein | 20 grams |
| Sugar | 7 grams |
Reviews
This is great but a little more oil when turning. Also need to add 1/2 cup Parmesan to the breadcrumbs
This was great. Way easier than frying the eggplant and we didn’t miss all the extra oil. The sheet pan cleaned up easily.
Can’t wait to make this,but my concern is salting the eggplant. Video and directions do not say to rinse off the salt and drying the slices. I have always done so when making egg. parm. Am I missing something
This has become our go to recipe for eggplant parm. Although my grandmother’s fried version is amazing this has so much flavor and uses so much less oil.
I love this every time I make it! I have used jarred spicy sauce it was great but if you take the time it’s over the top
Fantastic! , First time cooking eggplant. Instead of Italian breadcrumbs I used plain + 1/4 tsp salt + 2 tsp Italian seasoning mix. As other mentioned, be careful on the final bake. Checking every 56 min I found it was just right at 15 min.
I made this last week for dinner and it turned out AMAZING. It was my first eggplant entree ever and I was shocked at how satisfying it was. It also reheats well. I didn’t make the sauce, since I had half a jar of some excellent filetto di pomodoro sauce left over in the fridge. Half a jar was perfect for this recipe.
My outcome was not as stellar as the other reviewers but I agree the recipe has merit. I will definitely try it again but this time lower the oven heat for the last step. 450 degrees for 20 minutes nearly incinerated my eggplant so watch it carefully & remove it from the oven as soon as the cheese melts.
Great recipe. Will be making this again soon.
a really good recipe!!!!! very easy to do, i’ve had leftovers for two days!!