Eggplant Parmesan · Oven-Baked
Oven-Baked Eggplant Parmesan
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Before you start
Gather your ingredients
Swaps for all-purpose flour
Instead of all-purpose flour
- Gluten-free 1:1 baking flour: The same amount, a blend that includes xanthan gum. A little grittier and more crumbly, browns faster and dries out sooner.
- Bread flour: The same amount. More gluten: chewier cookies and bread, tougher cakes.
- Whole wheat flour: Up to half of the flour. Nuttier, darker and denser.
All 4 swaps for all-purpose flour
Cooking for an allergy? Check every label.
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
Swaps for eggs
Instead of eggs
- Flax egg: 1 tbsp ground flaxseed + 3 tbsp water for each egg. Binds well but gives less lift, so bakes are a little denser and flatter, with a mild nutty taste and brown flecks.
- Chia egg: 1 tbsp chia seeds + 3 tbsp water for each egg. Works like a flax egg: good binding, little lift, slightly denser crumb.
- Unsweetened applesauce: ¼ cup for each egg. Moister and denser, with a soft, slightly gummy crumb if you swap more than one egg.
Cooking for an allergy? Check every label.
Swaps for panko
Instead of breadcrumbs
- Panko and dry breadcrumbs: The same amount, either way. Panko is lighter and crunchier; fine crumbs make a denser, more even coating and a firmer binder.
- Crushed crackers or cornflakes: The same amount. Crackers are saltier (cut other salt); cornflakes are extra crunchy and slightly sweet.
- Rolled or quick oats: The same amount. A moist, tender binder; they don't crisp like crumbs.
Swaps for parmesan
Instead of parmesan
- Pecorino Romano: The same amount. Sharper and saltier (it is made from sheep's milk), so go easy on other salt.
- Grana Padano: The same amount. Milder and a little softer, very close otherwise.
- Nutritional yeast: 2 tbsp for each ¼ cup grated parmesan. Nutty and cheesy, but it doesn't melt or brown.
Cooking for an allergy? Check every label.
Swaps for italian seasoning
Instead of Italian seasoning
- Homemade blend: For 1 tsp: ½ tsp dried oregano, ¼ tsp dried basil, ¼ tsp dried thyme (a pinch of rosemary if you have it). The same thing.
- Herbes de Provence: The same amount. Similar, often with lavender; a little more floral.
- Dried oregano alone: The same amount. Stronger and simpler.
Swaps for olive oil
Instead of olive oil
- Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
- Butter: The same amount. Richer and nutty when browned.
- A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.
Swaps for parmesan
Instead of parmesan
- Pecorino Romano: The same amount. Sharper and saltier (it is made from sheep's milk), so go easy on other salt.
- Grana Padano: The same amount. Milder and a little softer, very close otherwise.
- Nutritional yeast: 2 tbsp for each ¼ cup grated parmesan. Nutty and cheesy, but it doesn't melt or brown.
Cooking for an allergy? Check every label.
Swaps for fresh basil
Instead of basil
- Dried basil: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Flatter and more savory: dried basil loses its sweet, clove-like smell.
- Spinach or arugula + parsley (for pesto): The same amount of greens. Greener and milder (arugula is peppery); still a good pesto.
- Fresh mint or oregano: Half as much. Different but fresh; mint suits Thai dishes, oregano suits Italian.
Step 1 of 14
Heat the oven to 425°F (220°C) with racks in the upper and lower thirds. Brush two sheet pans with 2 tablespoons of the oil each.
425°F
Step 2 of 14
Trim the ends off the eggplants and cut them crosswise into 1/2-inch rounds.
Step 3 of 14
Set up three shallow bowls: flour mixed with 1/2 teaspoon salt; eggs beaten with the water; and panko mixed with 1/2 cup parmesan, Italian seasoning, the remaining salt and the pepper.
Step 4 of 14
Coat each eggplant slice in flour, dip it in egg and let the extra drip off, then press it into the panko on both sides.
Step 5 of 14
Arrange the slices on the oiled pans in a single layer and drizzle the remaining oil over the tops.
Step 6 of 14
Bake until golden on the bottom.
425°F
Step 7 of 14
Flip the slices, swap the pans between racks and bake until golden and tender.
425°F
Step 8 of 14
Lower the oven to 375°F (190°C).
375°F
Step 9 of 14
Spread 1 cup marinara over the bottom of a 9x13 baking dish.
Step 10 of 14
Layer half the eggplant, 1 cup marinara, half the mozzarella and 1/4 cup parmesan.
Step 11 of 14
Repeat with the remaining eggplant, marinara, mozzarella and parmesan.
Step 12 of 14
Bake uncovered until bubbling and the cheese is browned in spots.
375°F
Step 13 of 14
Let it so it slices neatly.
rest (how to rest)
Rest Leave cooked meat, baked goods or dough alone for a while before you cut, slice or shape it. 1. Move meat to a board or plate as soon as it is done (a few degrees shy of target for big roasts; it keeps rising).2. Tent it loosely with foil if the kitchen is cool.3. Rest steaks and chops 5 minutes, roasts 15 to 20, a turkey 30.4. For dough, cover it so it doesn't dry out while it relaxes. Done when: Meat juices stay in when you slice; dough rolls out without springing back. Safety: Rest at room temperature for under an hour, then refrigerate leftovers within 2 hours of cooking.How to rest meat and dough: mistakes to avoidStep 14 of 14
Scatter the basil over the top and serve.
All done
Enjoy!
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