Baked Eggplant Parmesan
Crisp breadcrumbed eggplant, bright tomato sauce and stretchy mozzarella — baked instead of fried, so it's actually easy on a weeknight.
Classic eggplant parmesan delivers on flavor but demands a lot in return — multiple pans of frying, stacks of paper towels, oil splattered everywhere. This baked version keeps the flavor of the original while cutting out most of the mess.
Keeping the eggplant crisp under the sauce comes down to baking the slices first until properly golden, then layering them quickly before they have a chance to steam and go soft.
Ingredients
Eggplant
- 2 large eggplants (about 900g), sliced 1cm thick
- 1 teaspoon fine salt
- 100g (¾ cup) plain flour
- 2 large eggs, beaten
- 120g (1½ cups) panko breadcrumbs
- 60g (½ cup) grated parmesan
- 1 teaspoon dried oregano
- Olive oil spray
Assembly
- 500ml (2 cups) good tomato passata
- 2 garlic cloves, grated
- 1 tablespoon olive oil
- 200g fresh mozzarella, torn
- Handful fresh basil
Instructions
- Lay the eggplant slices on a rack, salt both sides, and leave for 20 minutes. Pat dry.
- Heat the oven to 220°C (425°F). Set up three bowls: flour, egg, and panko mixed with the parmesan and oregano.
- Coat each slice in flour, then egg, then breadcrumbs. Arrange on two oiled baking sheets, spray the tops with oil, and bake for 20 minutes, flipping halfway, until golden and crisp.
- Warm the passata with the garlic, olive oil and a pinch of salt for 5 minutes.
- Layer sauce, eggplant, mozzarella and torn basil in a baking dish, finishing with cheese on top. Bake for 15 minutes until bubbling and golden. Rest for 5 minutes before serving.
Cooking tips
- Salting draws out water, which is why the finished dish isn't soggy. Don't skip it.
- Panko gives a much crisper crust than regular breadcrumbs — worth the pantry space.
- Serve over pasta or with a green salad and good bread for mopping.
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