This baked eggplant parmigiana casserole dish is a great alternative to chicken parmesan if you are looking for a cheesy vegetarian dish. There is no frying involved in this recipe. Baking the eggplant first with egg and breadcrumbs will give you all the crispiness that you need. Along with prepared tomato sauce, this is a quick and easy recipe that will please vegetarians and meat eaters alike!
You will first need to create a breading station. After seasoning your eggplant, let it sit for about 30 minutes. Wipe off any excess moisture. Dip your eggplant pieces into the beaten eggs, then dip into the breadcrumbs. I like to use panko, as they hold their crunchiness well. After quickly baking off the breaded eggplant pieces, arrange them in a casserole dish and build layers of tomato sauce and cheese. Bake until the cheese is ooey, gooey and golden brown!