Baked Eggplant Parmesan

This easy Baked Eggplant Parmesan is a lightened-up version of the original fried Italian casserole, and is perfect for both weeknight dinners and Date Night! One hour of the Prep Time is inactive, while the eggplant is sweated.This recipe easily doubles.

📝 Ingredients

• 1 large eggplant, peeled + thinly sliced
• 3 teaspoons sea salt, divided
• 1 egg, beaten
• 1 cup breadcrumbs (or more if needed)
• 4 ounces freshly grated Parmesan cheese, divided
• 2 green onions, diced
• 2 cups tomato sauce (1/2 28oz pasta sauce jar)
• 1 cup whole milk ricotta OR whole milk (4%) small-curd cottage cheese

👨‍🍳 Instructions

1. 1--- Sweating the Eggplant: ---
2. 2Lightly salt both sides of eggplant slices with about 2 teaspoons of salt, and layer slices in a colander. Set colander in the sink, and cover with a towel. Let sit for at least an hour, or up to three hours.
3. 3Pat the eggplant dry.
4. 4--- Baking the Eggplant: ---
5. 5Preheat oven to 350°F.
6. 6Line 2 baking sheets with parchment paper or aluminum foil. (If using foil, spray or brush the foil with olive oil.)
7. 7Add half the Parmesan cheese, all of the breadcrumbs, and the remaining 1 tsp salt to a bowl, and stir to combine. The beaten egg should be in a different bowl, right next to the breadcrumb mixture.
8. 8One at a time, dip eggplant slices in egg and then in breadcrumbs, coating both sides. Note: If you have trouble getting the breadcrumbs to stick, simply dip the eggplant in egg and then sprinkle the crumbs on top. Skip flipping the eggplant. (This may happen if your eggplant slices are still moist, especially with homemade breadcrumbs or larger Panko breadcrumbs.)
9. 9Set eggplant in single layer on baking sheets, and bake 5-7 minutes, flip, and bake 5-7 more minutes (10-14 minutes total).Note: The cook time will depend on how thinly you've sliced the eggplant. Watch the eggplant the last few minutes in the oven, and remove when they appear golden and crisp.
10. 10While eggplant is baking, pour half the tomato sauce in a 8"x8" pan (or small casserole dish). Sprinkle half the green onion over the mixture.
11. 11When eggplant is finished baking, layer half of the eggplant on top of the sauce.
12. 12Next, spread the ricotta over the eggplant into one layer. Top the ricotta with the remaining eggplant.
13. 13Add remaining tomato sauce, and top with remaining Parmesan.
14. 14Bake uncovered 20-25 minutes, until the cheese have melted and the eggplant is totally cooked through.
15. 15Before serving, top with the remaining green onion.
16. 16Serve hot along with pasta, crusty bread, or a green salad.
17. 17Leftovers:Store leftovers in the fridge, and use within 1-2 days.