Baked Eggplant Parmesan

Collage of two images showing a stack of baked eggplant parmesan

Confession time: I never tried eggplant until I lived in Italy. And even then, I was majorly skeptical. It was basically unavoidable, as the purple veggie was bountiful in my Tuscan town, and it was a large part of several meals we were served. And then I was surprised that I liked it.

When I got home from my summer abroad, I asked my mom about why we never ate eggplant and why I was under the impression that I didn’t like the vegetable. She revealed that she wasn’t big on eggplant or zucchini when we were growing up, so she never incorporated it into our meals. … However, she really enjoys both now.

Fair enough.

However, since the summer of 2006, I have enjoyed experimenting with eggplant, and this recipe is no different. And like most of the recipes featured here, it was created after I just had to have it and the world might end if I didn’t. Because, clearly, that’s how I roll.

Recently, I’ve craved Eggplant Parmesan on several occasions and instead of ordering this dish from one of my favorite Italian/European restaurants, I’ve learned how to make it by myself.

It hasn’t disappointed one of my random cravings yet.

Collage of two images showing a stack of baked eggplant parmesan
Yield: 4 servings

Baked Eggplant Parmesan

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Instead of frying your eggplant parmesan tonight, bake it instead! The eggplant is prepared the same exact way: dipped in a mixture of milk and eggs, then coated with a mixture of breadcrumbs, parmesan, black pepper, oregano and salt. Instead of throwing it into the fryer, though, you'll place the eggplant onto a prepared baking sheet and bake for 25 minutes, or until the Baked Eggplant Parmesan is golden brown and delicious! Serve with tomato sauce, and enjoy warm!

Ingredients

  • 1 large eggplant, sliced in ½" rounds
  • ½ cup breadcrumbs
  • ¼ cup parmesan, shredded
  • ¼ teaspoon black pepper
  • ¾ teaspoon dried oregano, (or 1 ½ teaspoons fresh oregano)
  • ¼ teaspoon kosher salt
  • 2 eggs
  • 2 tablespoons milk

Instructions

  1. Preheat the oven to 375°F. Line a baking sheet with parchment paper or a nonstick baking mat.
  2. Slice the eggplant into 1/2" rounds. Sprinkle both sides with salt. Set aside for 15 minutes. (This is going to pull out extra water from the eggplant.)
  3. While the eggplant slices are sitting, break the eggs and combine them with the milk, whipping them together in a bowl. Set this bowl aside.
  4. On a large plate, combine the bread crumbs, parmesan, black pepper, oregano and sea salt. Using a fork, combine the ingredients.
  5. Using a paper towel, blot both sides of each eggplant slice to remove the liquid that came to the surface.
  6. Dip the eggplant slice into the egg mixture, then transfer it to the bread crumb and spice mixture.
  7. Coat the slice on both sides, then transfer to a greased baking sheet.
  8. Bake for 25 minutes, or until light brown and crispy.
  9. Serve warm with Simple Red Sauce, and enjoy!

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Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 174Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 97mgSodium: 357mgCarbohydrates: 26gFiber: 5gSugar: 6gProtein: 9g

Nutrition facts are an estimate and not guaranteed to be accurate.

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14 Comments

    1. Do it! Winston and I LOVE that place, and everything I’ve had there is good. And their red sauce is just a little sweet!

    1. Thanks, Holly! I love that your mom grows eggplant in her garden. That’s awesome! I hope whenever you make this dish, you like it!

  1. I was JUST thinking about how much eggplant there is at our Farmer’s Market right now, and all the ways I could use it, and whether my sweet husband would eat it all. This recipe is going to the top of my list!
    Love that my old Grahamwood friend loves food as much as I do!

    1. Aww, Allyn! Hello, old friend! Your comment was an absolute delight and surprise this afternoon! I’m happy to hear you love eggplant, too. And you sound like me — this recipe was one that was an effort to get my sweet husband to eat eggplant, and he likes it! He wasn’t so sure about it being the main attraction, though, and I’m happy to say that it worked out for him, so hopefully yours will feel the same way.

      And I agree — loving that you can find old friends over the Internet and share a common interest after all these years. 🙂

  2. I have to say, the only dish I’ve made that’s been an epic disaster involved eggplant. I have zero idea how to cook it, cut it, etc. And I haven’t loved the texture, but when I have it in a restaurant or appetizer, it’s fab.

    1. Aww, sad face on the eggplant epic disaster. (Can I ask what happened to make things go so awry?)

      Before I read up on eggplant and the cooking of it, I had some major issues/qualms about cooking it because of the texture and my texture issues. I’m hoping you can figure out a way to cook it that works for you!

    1. Thanks so much, Heather! It’s pretty awesome, and I definitely recommend it… even if you aren’t an eggplant fan!

      Thanks for stopping by!

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