Baked Eggplant Parmesan

Baked Eggplant Parmesan

Before i start writing this, i have to say that taking picture of this dish and making it look appetizing was very hard. This dish was so much better than it looks. I tried plating it, and all different things, at the end i just went rustic. The point is it is delicious.

I love a good chicken Parmesan but I got some eggplant in my CSA box this week and needed to do something with it.  I like eggplant but I don’t love it. There are certain preparations of eggplant that I just do not like.  But this was delicious and very easy to make too.  This is one of those dishes you can make a big batch of and eat leftovers for 2-3 days.  Would go great with some whole wheat pasta.

This baked eggplant Parmesan recipe is a bit healthier than some eggplant Parmesan recipes because the eggplant is baked rather than fried.

Also this recipe is a bit involved since it calls for making a tomato sauce from scratch, baking the eggplant slices, and then assembling the casserole and baking it.  You could definitely make this more quickly by using store-bought tomato sauce.

This recipe is part of the monthly Secret Recipe Club “assignment!” Every month you get a name of a blog and you need to choose ANY recipe from that blog and then blog about that recipe by a date. It’s a secret because the blog owner does not know you are doing this until the reveal date.

My secret blog this month was Cupcake Muffin, which is written by Sara.  Sara has a terrific blog, some great recipes and it was hard to choose what to make.  At then end I needed a dinner idea and chose this recipe.

Print Recipe

Baked Eggplant Parmesan

Yield: Serves 4

Prep Time: 15 minutes

Cook Time: 2 hours


Tomato sauce:2-3 tbsp olive oil

1 medium onion, chopped

1 medium red bell pepper, chopped

2 tsp dried basil

1 tsp dried oregano

1 tsp dried thyme

1-1/2 tsp salt

1 lbd, 12 oz crushed tomatoes

6 oz tomato paste

1 tbsp honey

Black pepper, to taste

4-6 cloves of garlic, minced

To assemble:

1 medium eggplant, about 7 inches long

1 tbsp olive oil

1 tbsp soya sauce

1 tsp paprika

1 egg

1 cup panko or bread crumbs

1/2 tsp dried basil

1/4 tsp dried oregano

1/4 tsp dried thyme

1/2 pound grated muenster cheese

1/3 cup Parmesan cheese


Make the sauce. Heat the olive oil in a large pot. Add the onion, pepper, herbs, and salt, and saute over medium heat until the onion is very soft (about 8 minutes).

Add the tomatoes, tomato paste, honey, and black pepper. Bring to a boil, then lower heat and simmer, partially covered, for 20-30 minutes.

Add the garlic and cook about 10 minutes more. If desired, puree with a stick blender.

Preheat the oven to 375 degrees. Line a baking tray with foil and lightly oil. Also lightly oil a 2-quart baking dish.

Prepare the eggplant. Slice it into 1/2-inch circles. Place the egg in a shallow bowl and mix it, then place the olive oil, soya sauce and paprika in another bowl, and the panko in another shallow bowl. Add the herbs to the panko/ breadcrumbs and mix together. Dip each eggplant in olive oil/soy sauce marinade then the egg bowl, and then dip in the panko/breadcrumbs mixture, being sure to coat well on both sides of the eggplant in each bowl. Spread in an even layer on the baking tray, and bake until tender (20-30 minutes). Leave the oven on.

Ladle some tomato sauce into the bottom of the baking dish and spread into an even layer. Add a layer of eggplant slices and top with another layer of sauce. Sprinkle with half the muenster cheese. Top with another layer of eggplant, sauce, and cheese (you will have extra sauce, which is great for pasta or pizza). Finally, sprinkle with Parmesan cheese.

Bake for about 40 minutes, until heated through and bubbling. Remove from oven and let sit 10 minutes before serving.

Adapted from:Cupcake Muffin

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