Grandma's Baked Eggplant Parmesan comfort food - special recipe!

If you’re looking for a comforting dish that reminds you of family gatherings, look no further than Grandma’s Baked Eggplant Parmesan. This classic Eggplant Parmesan recipe is packed with layers of flavor, tender eggplant, and rich tomato sauce that’ll transport you back to simpler times.

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This dish is perfect for any occasion, whether you’re cooking for a crowd or just for yourself.

What makes this Baked Eggplant Parmesan stand out is the balance of crispy breaded eggplant with gooey melted cheese and a robust Eggplant Parmesan tomato sauce.

Each bite is a delicious experience that combines the savory and slightly sweet notes of tomatoes with the creamy texture of cheese.

This recipe is not just another dish; it’s a warm embrace from the oven that fills your home with enticing aromas and brings family and friends together around the dinner table.

Contents

Delightful Baked Eggplant Parmesan

Use this Roasted Tomato Sauce Recipe to make it!

This Baked Eggplant Parmesan is a savory delight that features layers of crispy eggplant, rich tomato sauce, and a generous topping of melted mozzarella and parmesan cheese.

It’s a satisfying dish that offers a perfect balance of textures and flavors.

Ingredients

2 medium-sized eggplants, sliced into 1/4-inch rounds

1 teaspoon salt
2 cups tomato sauce (preferably homemade)
1 cup all-purpose flour

2 large eggs, beaten
2 cups breadcrumbs (preferably Italian-style)
1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese
1 tablespoon fresh basil, chopped (optional)
Olive oil for drizzling

Instructions

Prep the Eggplant: Place the sliced eggplants on a baking sheet and sprinkle salt on both sides. Let them sit for about 30 minutes to draw out excess moisture. Rinse and pat dry with a paper towel.
Bread the Eggplant: Preheat your oven to 400°F (200°C). Set up a breading station with flour, beaten eggs, and breadcrumbs. Dip each eggplant slice first into the flour, then the egg, and finally coat it with breadcrumbs. Place the breaded slices on a baking sheet.
Bake the Eggplant: Drizzle olive oil over the prepared eggplant slices. Bake for 25-30 minutes, turning halfway through, until they are golden brown and crispy.

Assemble the Dish: In a large baking dish, spread a layer of Eggplant Parmesan tomato sauce on the bottom. Add a layer of baked eggplant slices, followed by a layer of mozzarella and Parmesan cheese. Repeat the layers until all ingredients are used, finishing with a layer of sauce and cheese on top.
Bake: Bake the assembled dish in the oven for an additional 20-25 minutes, or until the cheese is bubbling and golden.
Serve: Let it cool slightly before slicing. Garnish with fresh basil if desired, and enjoy this comforting Grandma’s Baked Eggplant Parmesan with crusty bread or a side salad.