A healthier twist on chicken parmesan, this Baked Eggplant Parmesan recipe is a melty, cheesy, wonderland of Italian flavor! All of your favorite things about chicken parm, with the added bonus of nutritious veggies!
Course Main Course
Keyword baked eggplant parmesan
Prep Time 1hour45minutes
Cook Time 1hour
Total Time 2hours45minutes
2large eggplantspeeled and sliced into 1/2-inch rounds
Layer your countertop with paper towels, and lay eggplant slices on top of them. Salt the eggplant liberally, and allow to sit for 30-60 minutes (this helps draw out the excess moisture). Pat dry with paper towels, then season with pepper to taste.
Preheat oven to 375 degrees F. Lightly brush or spray two baking sheets with oil and set aside.
In a shallow bowl, whisk together eggs and water. In another bowl, mix together breadcrumbs, 1 cup Parmesan cheese, and Italian seasoning.
Dip eggplant slices in egg mixture, allowing excess drip off, then press both sides into breadcrumb mixture, coating well. Place in a single layer on baking sheets.
Bake until golden brown on bottom, about 20-25 minute, then flip slices. Bake an additional 20-25 minutes until browned on other side. Remove from oven, and increase temperature to 400 degrees F.
Spread ½ cup of marinara sauce in a 9-by-13-inch casserole or baking dish. Arrange half the eggplant in a single layer, shingling the slices if you have a lot. Cover with 1 cup sauce, then 1 cup mozzarella. Layer on mushrooms if desired, then cover with ½ cup sauce. Repeat layering with remaining eggplant, sauce, and mozzarella, then sprinkle on remaining 2 tablespoons Parmesan.
Bake 15-20 minutes until sauce is bubbling and cheese is melted, then broil on high for 2 minutes to brown the cheese a bit. Remove from oven and sprinkle with additional Italian seasoning or fresh herbs.