Eggplant parmesan is just one of those deliciously comforting foods that I enjoy making from time to time. It’s very similar to lasagna in that it has layers of cheesy goodness, but the crispy, flavorful breading on eggplant slices makes this a recipe all it’s own.

The best part of this eggplant parmesan recipe is that you can still get those crispy breaded slices of eggplant without frying! Read on for the step by step recipe.

Related: How to prep & freeze eggplant for future use.

Ingredients:

• 4 small eggplant (or 2 large), cut into 1/2 inch slices
• 1 cup flour
• 2 eggs, beaten
• 2 cups breadcrumbs
• 16 oz mozzarella, sliced or shredded
• 1/2 cup parmesan cheese
• 24 oz pasta sauce
• salt & pepper, to taste

First, preheat your oven to 375 degrees.

Next, setup your breading station by putting the flour, eggs, & breadcrumbs into SEPARATE shallow bowls.

Now dip each eggplant slice into the flour, then the eggs, then the breadcrumbs and place onto a lightly greased baking pan. Continue until all the slices are done.

Bake the eggplant slices for 20 minutes. Remove from oven when golden brown & set to side.

Once your eggplan is cool enough to touch, it is time to layer your eggplant parmesan in a deep baking dish. For this, I used a 9 x 13.

For layering, start with the eggplant slices, then pour half of the pasta sauce over them & top with half of the parmesan and half of the mozzarella. Repeat.

Now put your eggplant parmesan into the oven for 15 minutes, or until the cheese gets nice and gooey.

Serve alone or with some garlic bread! And if there are any leftovers, they heat up nicely for lunch the next day!

Let me know in the comments below if you try this recipe out!