This is my mom’s famous recipe for eggplant parm and it is both EASY and HEALTHY because it’s baked NOT fried! The best eggplant parmesan recipe ever!
- 4 cups Italian seasoned breadcrumbs, or more as needed
- 3 eggs
- 1 very large or two medium eggplants
- olive oil cooking spray
- 5 cups homemade tomato sauce (see recipe)
- 16 ounces whole milk mozzarella, grated (not fresh mozzarella)
- 8 ounces mild provolone, grated
- 1 cup finely grated pecorino Romano
- minced fresh parsley, for garnish (optional)
- Pour the breadcrumbs into a shallow bowl, then in another bowl, whisk together the eggs until thoroughly combined.
- Peel the eggplant and slice very thinly, about 1/8-1/4 inch thick. Take one slice of eggplant at a time and dip it into the egg until coated on both sides. Let the excess drip off, then transfer to the breadcrumbs and press to coat on both sides. Lay the breaded eggplant on a sheet pan and repeat with the remaining slices, being sure to keep the eggplant in a single layer on the baking sheets (you will need 2-3 baking sheets, or just set the remaining pieces of breaded eggplant aside and reuse the first baking sheet).
- Preheat a broiler to high and set the oven rack as close to the top as it will go. Spray the top of the eggplant generously with olive oil spray, being sure to evenly coat each piece. Place under the broiler for 2-3 minutes, but keep an eye on it, as broilers all heat differently and can go from browned to burnt in an instant.
- When the eggplant turns golden brown and crisp, remove from the oven and use a pair of tongs to turn each piece of eggplant over to the other side. Spray with another thorough coat of olive oil spray, then place back under the broiler and watch until browned on the other side. Set the eggplant aside to cool and repeat with all the remaining pieces.
- Preheat the oven to 350 degrees and set aside 1 1/2 cups each of mozzarella and provolone. Pour just enough sauce to coat the bottom of a 9×13 inch casserole dish. Place a single, even layer of eggplant over the sauce, then top with a sprinkling of each cheese. Repeat with more sauce, another layer of eggplant, more cheese, etc. until you’ve used up all the eggplant, sauce and cheese. For the last layer, add the sauce first, and then finish with the remaining 3 cups of cheese that you set aside.
- Cover with foil and bake for 40 minutes, then remove the foil and bake for an additional 10 minutes. Remove from the oven and let cool for at least 30 minutes. Sprinkle with chopped parsley if desired, and serve. Leftovers can be stored in the refrigerator for up to 5 days and actually taste better than the first day.
Keywords: casserole, dinner, baked, vegetarian, eggplant, Italian, parmesan, mozzarella, marinara