Recipes / Dinner

Basil Eggplant Parmesan

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Basil Eggplant Parmesan

Kim
The Cook
8 Servings
14 Ingredients
6 Comments

If you love fresh picked basil with tomatoes, wait until you pair it with eggplant. Make this combo easy by assembling it on your batch cooking day.

Read More
8 Servings
14 Ingredients
6 Comments

Ingredients

  • 1 ¾ cups Bread Crumbs, Whole Wheat
  • 2 teaspoons Italian Seasoning
  • 1 teaspoon Garlic Powder
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper
  • ¼ cups Parmesan Cheese #1
  • 4 individual beat Egg
  • ¼ cups Olive Oil
  • 3 ¾ cups slice Eggplant
  • 6 cups Marinara Sauce
  • 1 ½ cups Mozzarella Cheese, Shredded
  • ½ cups Parmesan Cheese #2
  • 1 cup chop Basil, Fresh
Serving Day Ingredients
  • 6 cups cook Spaghetti, Whole Wheat

Containers

  • 2 8x8 Baking Pans

Supplies

  • Foils
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In another shallow dish, whisk together breadcrumbs, Italian seasoning, garlic powder, salt, pepper, and Parmesan cheese #1.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In another shallow dish, whisk together breadcrumbs, Italian seasoning, garlic powder, salt, pepper, and Parmesan cheese #1.
  2. Beat eggs in a shallow dish.
  3. Heat oil on medium heat in a large skillet.
  4. Dredge eggplant slices in egg, then cover in breadcrumbs.
  5. Cook it in hot oil 2-4 minutes each side until breading is crisp and eggplant is cooked.
  6. Remove to a paper towel. Repeat until all of the eggplant slices are cooked.
  7. Measure out one quarter of marinara sauce pour into the bottom of indicated number of baking dishes.
  8. Lay eggplant slices in a single layer and cover with another 1/4 of marinara sauce.
  9. Sprinkle with 1/3 mozzarella cheese, 1/3 Parmesan cheese (for layering), and 1/3 basil leaves.
  10. Repeat layers twice {you should end with sauce, cheese and basil on top}.
  11. Bake at 350 degrees for 30-40 minutes until sauce and cheese are bubbling.
  12. Serve over hot cooked pasta.

Categories

vegetarian, nut-free, spring, summer, fall, real-food, traditional, shellfish-free

Categories

vegetarian, nut-free, spring, summer, fall, real-food, traditional, shellfish-free

6 Comments

Join the discussion

  1. I like to grill the eggplant (brush with olive oil)for eggplant parm and rollatini. Let it cool somewhat and proceed as usual. I don’t peel the eggplant when I do this. Tastes great and much healthier. Also good for eggplant lasagna using 1/4″ planks of grilled eggplant instead of the lasagna noodles…….

    Reply

    1. You can make either one 13 x 9 or two 8 x 8 pans. For our big cooking days, we assume you will make two 8 x 8 pans so that you can have two meals (4 servings each.)

      Reply

  3. Hi Kim!
    I love your egg plant parm recipe!
    I have made egg plant parm for years and leared a new tip last year that I absolutely love and I hope you will too.
    I no longer “fry” the egg plant rounds. I dip them in egg then the bread crumbs and put them on a cookie sheet. I broil them in the oven till golden then flip and do the other side. No oil – no fat – no mess! They too can be frozen for future use. You can do so many more at a time that way also. Patty Preim taught me and I am grateful!
    Enjoy!

    Reply

  4. Kim, This recipe looks wonderful! I have a fresh herbal garden this year, with plenty of fresh basil … been looking for recipes for my herbs. I will try this one this weekend! Keep writing … enjoy your posts and recipes. Love, Jill Naame (AKA Litchendorf) 🙂

    Reply