Eggplant Parmesan Bake Recipe
Comfort food has a special place in our hearts, offering warmth and nostalgia with every bite. On a cold winter day we crave something that warms the soul – and we have just that. Prepare your taste buds for a symphony of flavors as we delve into the world of Eggplant Parmesan Bake.
Picture this: layers of crispy eggplant, intertwined with Mrs. Miller's pesto-infused noodles, and crowned with a generous ladle of Mrs. Miller’s Garden Vegetable Pasta Sauce. Sound delicious? Let’s get to it!
- Prep Time57 min
- Cook Time1 hr
- Total Time1 hr 57 min
- 1 Bag Mrs. Miller's Pesto Noodles
- 1 Jar Mrs. Miller's Garden Vegetable Pasta Sauce
- 1 Large Eggplant, sliced into ¼ inch thick rounds
- 1 tsp Kosher Salt
- ¼ Cup Breadcrumbs
- ¾ Cup Grated Parmesan Cheese, separated
- 2 tsp Garlic Powder
- 1 tsp Dried Thyme
- ¼ tsp Salt
- 2 Large Eggs
- 2-3 TBS Olive Oil
- 16 oz. Fresh Mozzarella, cut into slices
- 2 TBS Fresh Parsley, chopped
Begin by preparing the eggplant. Place the eggplant rounds on a large baking sheet and sprinkle with kosher salt.
Massage the salt into the eggplant rounds and set aside. Let the eggplant sit for at least 1 hour.
Once the eggplant has sat for at least an hour, rinse each eggplant round under water to remove the salt. Pat dry and set aside.
Preheat the oven to 400ºF and grease a 9×13-inch casserole dish with nonstick cooking spray. Set aside.
Prepare the eggplant parmesan rounds. In a large bowl, combine breadcrumbs, ½ cup grated parmesan, garlic powder, dried thyme and ¼ teaspoon salt. Mix to combine. In a medium bowl, whisk 2 eggs.
Dip each eggplant round in the egg wash, letting the excess egg drip off. Then, dredge the eggplant in the breadcrumb mixture. Make sure that each eggplant round is fully coated.
Heat ½ tablespoon olive oil in a large frying pan over medium/low heat. When the olive oil is fragrant, add 3 to 4 eggplant rounds (depending on how big your pan is). Let cook for around 1-2 minutes on each side or until golden brown. Set aside. Repeat this step until all the eggplant rounds are golden brown.
Assemble eggplant parmesan. Scoop ½ cup of Mrs. Miller’s Garden Vegetable Sauce and place it in the bottom of the greased casserole dish. Spread the sauce across the bottom of the dish.
Next, place half of the eggplant on top of the sauce and then cover the eggplant with half of the mozzarella slices. Add 1.5 cups of marinara sauce to the top of the mozzarella slices and spread it out evenly. Repeat this step.
Sprinkle the last ¼ cup of parmesan over the top of the eggplant parmesan and place it into the oven and bake for 20-22 minutes or until the mozzarella on top of the eggplant parmesan is melted.
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain
Remove the eggplant parmesan from the oven and let it rest for 10 minutes.
Serve with fresh parsley freshly grated parmesan cheese.