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a serving of eggplant parmesan with pasta
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Easy Eggplant Parmesan

This Easy Eggplant Parmesan recipe is made into a convenient bake with pasta on the bottom, and layered up with slices of eggplant, red sauce and cheese on top! It's a family loved recipe and perfect for a weeknight meal!
Course Main Course
Cuisine Italian
Keyword eggplant
Prep Time 1 hour 15 minutes
Cook Time 30 minutes
Cooling time 15 minutes
Total Time 2 hours
Servings 6 people
Calories 607kcal
Author Tawnie Graham of Kroll's Korner

Equipment

Ingredients

  • 2 med./large eggplant
  • 1 Tbsp. salt
  • 1 1/2 cups breadcrumbs
  • 1/4 cup Parmesan cheese, grated
  • 2 tsp. Italian seasoning
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 cup All Purpose Flour
  • 2 large eggs
  • 1 Tbsp. milk
  • 1/4 cup Canola oil, plus more as needed
  • 1 lb. rotini pasta
  • 2 (24 oz.) jars marinara sauce
  • 8 oz. Mozzarella cheese, freshly grated
US Customary - Metric

Instructions

  • Slice the eggplant into 1/4 inch thick slices and place on baking sheet(s) in an even layer. Sprinkle salt all over eggplant slices and let rest for 60 minutes. (This will draw out water from the eggplant AKA sweat eggplant).
    2 med./large eggplant, 1 Tbsp. salt
  • Meanwhile, prepare the dredging station. In a shallow bowl, mix together the breadcrumbs, Parmesan cheese and seasonings. Place flour in another bowl, and whisk eggs and milk in a third bowl. Align the station as follows: flour, eggs & breadcrumb mixture in shallow bowls.
    1 1/2 cups breadcrumbs, 1/4 cup Parmesan cheese, grated, 2 tsp. Italian seasoning, 1 tsp. salt, 1/2 tsp. pepper, 1 cup All Purpose Flour, 2 large eggs, 1 Tbsp. milk
  • Cook the pasta, until al dente, and set aside.
  • Once the eggplant is done sweating, rinse the slices in a colander and then pat dry with paper towels.
  • Preheat oven to 400°F.
  • Bread the eggplant: dip in the flour first, then in the egg, and lastly in the breadcrumb mixture. Place eggplant slices on a clean baking sheet.
  • Pan-Fry the eggplant: Heat 2-3 Tbsp. canola oil in a large non-stick frying pan over medium-high heat. Once hot and shimmering, add in the eggplant slices using tongs. Don't overcrowd the pan, only fit as many as you can in an even layer.
    1/4 cup Canola oil, plus more as needed
  • Fry until golden brown, ~4-5 minutes each side. Add more oil to the pan as needed in between batches. Place fried eggplant on paper-towel lined baking sheets.
  • Arrange the casserole: place the cooked pasta down in a 9x13 inch pan. Pour 24 ounces of red sauce over and toss to coat. Then layer the eggplant slices in an even layer. Pour 12 oz. red sauce over the eggplant. Then another layer of eggplant slices over that, followed by the remaining 12 oz. red sauce. Top with shredded mozzarella cheese and bake for 20-25 minutes. Broil for 2-3 minutes (optional).
    1 lb. rotini pasta, 2 (24 oz.) jars marinara sauce, 8 oz. Mozzarella cheese, freshly grated
  • Let rest for at least 15 minutes, garnish with basil. Enjoy with more red sauce, as desired.

Video

Notes

  • Add more breadcrumbs if needed to the dredging station. Depending on size of eggplants you may need 1 more egg as well. Start with less to prevent waste. 
  • Recipe inspired by Food Network.

Nutrition

Serving: 1serving | Calories: 607kcal | Carbohydrates: 94g | Protein: 26g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 800mg | Potassium: 327mg | Fiber: 5g | Sugar: 4g | Vitamin A: 381IU | Vitamin C: 1mg | Calcium: 300mg | Iron: 4mg