Baked Eggplant Parm

1 Sep

So as promised, here is a recipe for one of my favorite simple, healthy meals. We made it the other night with my dad for a late night meal, and it inspired me to share it with the world, as its surprisingly satisfying.

Here we go.

Baked Eggplant Parmesan

Serves 4


  • 2 medium/large eggplants
  • salt
  • lots of paper towels and counter space
  • flour
  • at least 4 eggs
  • breadcrumbs (for this I would not use panko as is burns easier in the oven and creates a less delicate breading, hey and if Progresso is all you have, run with it)
  • olive oil
  • 2 balls fresh mozzarela, sliced thick

Serving Note: this is only 4 servings of the actual eggplant. Serve with a simple pasta and red sauce, polenta, sauteed vegetables, really whatever suites your fancy.


  • Preheat oven to 375-400.
  • Slice eggplant into rounds about 1/4- 1/2 inch thick, discarding ends.
  • Lay out large sheets of paper towels.
  • Place eggplant on top of paper towels and sprinkle very generously with salt
  • Let sit for 20 to 30 minutes and then blot dry with paper towels (eggplant should literally sweat liquid).
  • Go through the proper breading instructions, spelled out in previous post
  • After placing on a baking sheet and lightly oiling with olive oil, place eggplant rounds into the oven for about 20 minutes, flipping 1/2 way through.
  • If they seem about done, soft in the middle and slightly crisp on the outside, (I always choose a runt to sample along the way), turn on broiler and allow to broil for 2-3 minutes. DO NOT WALK AWAY. Everyone’s broiler functions VERY differently. I have learned this the hard time more than a few times and its really a sad moment. It can absolutely ruin your plate as it burns hot and fast. They should look nice and toasted, nada mas.
  • Remove from oven, turning off heat.
  • Quickly place cheese on top of finished rounds and place back in oven for a nice melting approach.
  • Plate up whatever else you are serving, pop a couple of these on top, garnish with a little extra virgin oil, lemon juice & salt, and voila!

3 Responses to “Baked Eggplant Parm”

  1. Claire J. 01/28/2014 at 10:50 am #

    I have not tried this yet, but have so much faith in it that I’ve signed up for the blog today!!!!

  2. Castro 09/21/2011 at 3:20 am #

    Terrific, that’s exactly what I was looking for! You just saved me alot of looking around

  3. Jed Friedland 09/03/2011 at 7:30 am #

    Can still taste this one.

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