Name: Baked Eggplant Parmesan with Homemade Tomato Sauce
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 6
Ingredients: 2 Eggplant (large, sliced into 1/2 inch rounds); 2 teaspoons Salt; 0.25 cup Olive oil; 2 cups Breadcrumbs; 1 cup Parmesan cheese (grated); 2 cups Mozzarella cheese (shredded); 3 Eggs; 1 cup All-purpose flour; 2 cans Canned tomatoes (400g each, crushed); 1 Onion (finely chopped); 3 cloves Garlic (minced); 1 teaspoon Dried oregano; 1 teaspoon Dried basil; 0.25 cup Fresh basil (chopped (plus extra for garnish)); Salt and pepper (to taste)

Baked Eggplant Parmesan with Homemade Tomato Sauce

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Baked Eggplant Parmesan is a classic Italian-inspired dish featuring oven-baked breaded eggplant slices layered with homemade tomato sauce and a combination of Parmesan and mozzarella cheese. This lighter version skips frying, focusing on rich flavors and comforting textures. It's perfect as a vegetarian main course or a hearty side, ideal for family dinners or gatherings.

Prep time

45 min

Cook time

60 min

Servings

Calories

430 kcal

Baked Eggplant Parmesan with Homemade Tomato Sauce is a comforting, Italian-inspired dish made with layers of breaded eggplant slices, rich tomato sauce, and gooey melted cheese. Instead of deep frying, the eggplant is oven-baked for a lighter twist, maintaining its crisp texture while absorbing the savory flavors of the sauce. The homemade tomato sauce adds a fresh, aromatic component with garlic, onion, and Italian herbs, complemented by the nutty richness of Parmesan and the stretchy melt of mozzarella. The dish is assembled in a casserole style, creating beautiful layers that meld together during baking. Serve it as a vegetarian main course with a crisp green salad or pasta for a classic meal, or as a satisfying side for roasted meats. Leftovers reheat beautifully and are even better the next day as the flavors fully develop. This recipe is perfect for family dinners or entertaining guests, offering both comfort and a delicious taste of Italy right at home.

Ingredients

Servings

2 Eggplant (large, sliced into 1/2 inch rounds)
2 teaspoons Salt
0.25 cup Olive oil
2 cups Breadcrumbs
1 cup Parmesan cheese (grated)
2 cups Mozzarella cheese (shredded)
3 Eggs
1 cup All-purpose flour
2 cans Canned tomatoes (400g each, crushed)
1 Onion (finely chopped)
3 cloves Garlic (minced)
1 teaspoon Dried oregano
1 teaspoon Dried basil
0.25 cup Fresh basil (chopped (plus extra for garnish))
Salt and pepper (to taste)

Directions

1. Sprinkle eggplant slices with salt and let sit for 30 minutes to draw out moisture. Pat dry with paper towels.

2. Preheat oven to 220°C (425°F). Line baking sheets with parchment. Set up a breading station with flour, beaten eggs, and a mix of breadcrumbs and half the Parmesan cheese.

3. Dredge the eggplant slices first in flour, then in egg, and finally in the breadcrumb-Parmesan mixture. Arrange on baking sheets and brush or drizzle with olive oil.

4. Bake eggplant slices for 20–25 minutes, flipping once until golden and crisp on both sides. Reduce oven temperature to 190°C (375°F).

5. Meanwhile, make tomato sauce: Heat 2 tablespoons olive oil in a saucepan. Sauté onion until soft, add garlic, then stir in crushed tomatoes, dried herbs, salt, and pepper. Simmer for 20 minutes. Stir in fresh basil.

6. Assemble the casserole: Spread some tomato sauce on the bottom of a baking dish. Arrange a layer of baked eggplant, top with sauce, mozzarella, and remaining Parmesan. Repeat layers, finishing with cheese.

7. Bake uncovered for 25–30 minutes, until bubbling and lightly browned. Let rest for 10 minutes, sprinkle with extra fresh basil, and serve warm.