About
Don't let anyone fool you; sometimes the easiest is also the best. This Easy Eggplant Parmesan is a perfect example of why we shouldn't complicate things. Slices of deliciously breaded eggplant gently surrounded by a luscious tomato sauce, topped with melted mozzarella cheese, and coated with the best Italian seasonings, all coming together to provide an effortless answer to a simple craving. This Easy Eggplant Parmesan has it all and will quickly become a family favorite... and you know that's saying something! Easy... check. Quick... check. Tasty... check. There you have it. Easiest is best, and don't let anyone tell you differently!
Ingredients
- 2 medium eggplants, ends cut off and cut into 1/2-inch slices
- salt, to taste
- 3/4 cup flour
- 3 eggs
- 1 cup plus 2 tablespoons parmesan cheese, grated, divided
- 1 cup plain panko
- 1 tablespoon dried oregano, divided
- 28 ounces fire-roasted crushed tomatoes
- 2 cloves garlic, grated
- 1 handful fresh basil, chopped, plus more, to taste, for garnish
- 2 tablespoons olive oil
- 2 cups whole milk mozzarella cheese, shredded, divided
Directions
Step 1 -Preheat the oven to 425 degrees F.
Step 2 -Line two baking sheets with parchment paper.
Step 3 -Sprinkle the eggplant pieces with the salt and allow them to sit for 10 minutes.
Step 4 -Place the flour on a plate.
Step 5 -Beat the eggs in a shallow bowl.
Step 6 -In another shallow bowl, combine 1 cup of the parmesan cheese, the panko, 2 teaspoons of the oregano, and the salt.
Step 7 -Dip both sides of the eggplant slices into the flour, then into the eggs, then into the parmesan-panko mixture.
Step 8 -Place the slices onto the prepared baking sheets.
Step 9 -Bake the eggplant mixture for 10 minutes.
Step 10 -Flip the eggplant mixture and bake until it is tender and golden-brown, about 10-15 minutes.
Step 11 -While the eggplant mixture is baking, in a medium bowl, mix the fire-roasted tomatoes, the garlic, the remaining oregano, the salt, 1 handful chopped basil, and the olive oil until the oil is incorporated.
Step 12 -Transfer the eggplant from the oven.
Step 13 -Spread 1 cup of the tomato sauce in the bottom of a 9x13-inch baking pan.
Step 14 -Add 1/2 of the eggplant mixture to the sauce, then top with an additional 1 cup of the tomato sauce, and 1 cup of the mozzarella cheese.
Step 15 -Top with the remaining eggplant mixture and then layer with the remaining tomato sauce, the remaining mozzarella, and the remaining parmesan cheese.
Step 16 -Bake the eggplant mixture until the cheese is melted and browned, about 15 minutes.
Step 17 -Allow the eggplant parmesan to cool for 5 minutes.
Step 18 -Top the eggplant parmesan with the extra basil and serve.
