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Baked Eggplant Parmesan

Baked eggplant parmesan - a classic Italian-American favorite made BIG! Layers of crispy breaded eggplant and Italian cheeses topped with our fresh-tomato Pomodoro Fresco Sauce.

Image of Stuffed Baked Eggplant Parmesan

  • Prep TIme

    10min

  • Cook Time

    45min

  • Total TIme

    55min

  • Serving Size

    4

  • Category Title Dinner

  • Cuisine Type Italian

  • Level Simple

Recipe By: Delallo

Ingredients

Directions

  • Preheat oven to 375˚F. Ready a baking sheet with parchment paper and then spray with cooking spray. Set aside.
  • In a mixing bowl, combine Panko breadcrumbs and grated Parmesan.
  • Slice each eggplant into 9 rounds. Coat with beaten egg, then breadcrumb mixture. Arrange eggplant slices in a single layer on baking sheet about 1 1/2 inches apart. Bake for about 15 minutes, until browned, then flip and bake for another 10 minutes. Remove from oven.
  • Eggplant will be hot! Using a thin spatula, carefully layer each stack on the baking sheet: one slice of baked eggplant, a generous tablespoon of fresh mozzarella, another slice of eggplant and a spoonful of fresh mozzarella. Top it with a final slice of eggplant, a hearty drizzle of tomato sauce and a sprinkling of shredded mozzarella. Continue to layer in this manner. Bake for another 5 to 10 minutes to melt cheeses.
  • Sprinkle with basil. Allow stacks to rest for about 2 minutes before serving.

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Stuffed Baked Eggplant Parmesan

A classic Italian-American favorite made BIG! Layers of crispy breaded eggplant and Italian cheeses topped with our fresh-tomato Pomodoro Fresco Sauce.