This original recipe is a family favorite and one of the regular dishes I make that every wolfs down and wants seconds. It’s soooo good! Really, we think this eggplant dish is better than some famous restaurant chains. In fact, this is my husband’s ALL-TIME FAVORITE meal that I prepare. He routinely stops by the store and brings home a couple of eggplant – and I always know what it is he’s wanting. Baked Eggplant Parmesan.
Plus, it’s super simple to prepare which means you won’t mind making this when you want a dish that’s a little more special that regular spaghetti. I taught my daughter Emily how to make this recipe when she was 17 years old and she’s even made it for herself when we were out of town and if I’m too busy, she’s always glad to help out! It’s that easy!
I picked up the ingredients at Wal-Mart – one of my favorite places to shop in our small town. Bertolli® Tomato and Basil pasta sauce is my go-to sauce for this recipe. It’s Tuscan inspired flavor really compliments the eggplant and just bakes up thick and rich and oh, so yummy.
It’s Bertolli’s® 150th anniversary! So, be sure to check out Bertolli’s® Pinterest page for lots of great ideas! #BertolliTuscanTour
So this is my original recipe and really, it’s more of a method than a recipe. It’s easily doubled or tripled and I do it often! It also works well as a freezer recipe – so go ahead and make a second casserole, wrap and freeze.
Baked Eggplant Parmesan
- 1 eggplant
- 1 jar Bertolli® Tomato Basil Sauce
- 1 cup shredded cheese
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 tablespoon dried basil
- 1 lb. box of spaghetti
Step #1: Pre-heat oven to 400 degrees. Slice your eggplant into roughly 1/4 inch slices and generously oil a baking sheet.
Step #2: Set out two bowls. In one bowl, place 2 eggs and beat them. In the other bowl add the all-purpose flour and dried basil.
Step #3: Dip each slice of eggplant into the beaten egg on both sides. Then, dredge the egg coated eggplant slice into the flour mixture. Place each slice onto baking sheet.
Step #4: Place in hot oven and bake until golden brown, flipping half way through. Usually about 15 minutes total. Remove from oven and lower oven temperature to 350 degrees.
Step #5: Meanwhile, bring a pot of water to boil and cook spaghetti according to package directions. Drain.
Step #6: Pour half of the Bertolli® Tomato Basil Sauce into a 13 x 9 casserole dish.
Step #7: Layer cooked eggplant slices over the sauce.
Step #8: Pour the other half of the sauce over the eggplant.
Step #9: Top with shredded cheese. Bake for about 30 minutes or until sauce is bubbly and cheese has melted and is lightly golden brown.
Step #10: Serve on top of spaghetti and with salad. Garlic bread would be yummy too! Enjoy!
This is a sponsored conversation written by me on behalf of Bertolli®. The opinions and text are all mine.
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