Baked Eggplant Parmesan is comfort food Italian-style! Layers of crispy panko-coated eggplant, melty mozzarella, marinara, and fresh basil make for a satisfying vegetarian dinner even ardent meat eaters will devour.Forget the mess of frying—crisping your eggplant in the oven gives even BETTER results! WANT TO SAVE THIS RECIPE? Enter your email below to save this recipe to your free Well Plated recipe box.Email Address *Hidden Username FieldGo From time to time, we'll send you the best of Well Plated.

We respect your privacy and you can opt out anytime.Already registered? Log in here.Why You’ll Love This Baked Eggplant Parmesan Recipe Worth the Effort.Does dinner always have to be easy? Sometimes a dinner that’s a bit of a project makes you feel a sense of accomplishment when you sit down to eat.

Eggplant Parmesan is one of those meals.It’s not difficult to make, and store-bought marinara gets it on the table faster, but it does take some time.Your effort will be rewarded with a pan of pure Italian comfort food on par with Vegetable Lasagna (or Eggplant Lasagna).

Baked, Not Fried.Traditionally, the eggplant for eggplant Parmesan is fried in oil, but we can get even better results in the oven.The baked breaded eggplant is just as golden brown and crispy, and the insides are tender without being soggy.

Best eggplant Parmesan ever! A Multitasker for Holidays and Parties.I like making eggplant Parm when I’m serving a crowd of mixed ea

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