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
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –Line two baking sheets with parchment paper.
Step 3 –Sprinkle the eggplant pieces with the salt and allow them to sit for 10 minutes.
Step 4 –Place the flour on a plate.
Step 5 –Beat the eggs in a shallow bowl.
Step 6 –In another shallow bowl, combine 1 cup of the parmesan cheese, the panko, 2 teaspoons of the oregano, and the salt.
Step 7 –Dip both sides of the eggplant slices into the flour, then into the eggs, then into the parmesan-panko mixture.
Step 8 –Place the slices onto the prepared baking sheets.
Step 9 –Bake the eggplant mixture for 10 minutes.
Step 10 –Flip the eggplant mixture and bake until it is tender and golden-brown, about 10-15 minutes.
Step 11 –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.
Step 12 –Transfer the eggplant from the oven.
Step 13 –Spread 1 cup of the tomato sauce in the bottom of a 9×13-inch baking pan.
Step 14 –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.
Step 15 –Top with the remaining eggplant mixture and then layer with the remaining tomato sauce, the remaining mozzarella, and the remaining parmesan cheese.
Step 16 –Bake the eggplant mixture until the cheese is melted and browned, about 15 minutes.
Step 17 –Allow the eggplant parmesan to cool for 5 minutes.
Step 18 –Top the eggplant parmesan with the extra basil and serve.
