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Grandma’s Baked Eggplant Parmesan

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Grandma’s Baked Eggplant Parmesan is a comforting Italian-American casserole featuring crispy baked eggplant layered with rich marinara sauce, mozzarella, and Parmesan cheese. This lighter baked version delivers all the classic flavor and hearty texture of a beloved family favorite.

Ingredients

  • 2 large eggplants, sliced into 1/4-inch rounds
  • 1 teaspoon salt
  • 2 large eggs
  • 2 tablespoons water
  • 2 cups Italian-seasoned breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • Olive oil spray or cooking spray
  • 4 cups marinara sauce
  • 3 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh basil or parsley

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Arrange the eggplant slices on paper towels and sprinkle both sides with salt.
  3. Let the slices rest for 30 minutes to remove excess moisture, then pat dry.
  4. Whisk together the eggs and water in a shallow bowl.
  5. Combine the breadcrumbs and Parmesan cheese in a second shallow bowl.
  6. Dip each eggplant slice into the egg mixture, then coat thoroughly with the breadcrumb mixture.
  7. Arrange the coated slices on lightly greased baking sheets and spray the tops lightly with olive oil spray.
  8. Bake for 20 minutes, flipping halfway through, until golden and crisp.
  9. Reduce the oven temperature to 375°F (190°C).
  10. Spread a thin layer of marinara sauce in the bottom of a 9×13-inch baking dish.
  11. Arrange a layer of baked eggplant slices over the sauce.
  12. Top with marinara sauce and mozzarella cheese.
  13. Repeat the layers until all ingredients are used.
  14. Finish with the remaining marinara sauce, mozzarella, and Parmesan cheese.
  15. Cover loosely with foil and bake for 25 minutes.
  16. Remove the foil and continue baking for 15–20 minutes until bubbly and lightly golden.
  17. Allow the casserole to rest for 10–15 minutes before serving.
  18. Garnish with fresh basil or parsley and serve.

Notes

  • Add ricotta cheese between layers for a richer version.
  • Use gluten-free breadcrumbs for a gluten-free option.
  • Plant-based cheese and an egg substitute can be used for a vegan adaptation.
  • Store leftovers in the refrigerator for up to 4 days.
  • Freeze baked or unbaked casserole for up to 3 months.

Nutrition

Find it online: https://thefamilycooking.com/grandmas-baked-eggplant-parmesan-2/