Recipe Background
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!
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
- Preheat the oven to 425 degrees F.
- Line two baking sheets with parchment paper.
- Sprinkle the eggplant pieces with the salt and allow them to sit for 10 minutes.
- Place the flour on a plate.
- Beat the eggs in a shallow bowl.
- In another shallow bowl, combine 1 cup of the parmesan cheese, the panko, 2 teaspoons of the oregano, and the salt.
- Dip both sides of the eggplant slices into the flour, then into the eggs, then into the parmesan-panko mixture.
- Place the slices onto the prepared baking sheets.
- Bake the eggplant mixture for 10 minutes.
- Flip the eggplant mixture and bake until it is tender and golden-brown, about 10-15 minutes.
- 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.
- Transfer the eggplant from the oven.
- Spread 1 cup of the tomato sauce in the bottom of a 9x13-inch baking pan.
- 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.
- Top with the remaining eggplant mixture and then layer with the remaining tomato sauce, the remaining mozzarella, and the remaining parmesan cheese.
- Bake the eggplant mixture until the cheese is melted and browned, about 15 minutes.
- Allow the eggplant parmesan to cool for 5 minutes.
- Top the eggplant parmesan with the extra basil and serve.
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