Description
Baked Eggplant Parmesan is a delicious and easy-to-make dish that layers breaded eggplant slices with marinara sauce and cheese, then bakes until bubbly and golden.
Ingredients
Scale
- 2 medium eggplants, sliced
- 1 cup breadcrumbs
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 2 eggs, beaten
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants and sprinkle with salt. Let them sit for 30 minutes to draw out moisture.
- Rinse and pat dry the eggplant slices.
- Dip each slice in beaten eggs, then coat with breadcrumbs mixed with Parmesan cheese.
- Place the breaded eggplant slices on a baking sheet and drizzle with olive oil.
- Bake for 25-30 minutes until golden brown, flipping halfway through.
- In a baking dish, layer marinara sauce, baked eggplant, and mozzarella cheese. Repeat layers.
- Top with remaining mozzarella and Parmesan cheese.
- Bake for an additional 20-25 minutes until cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
- For a healthier version, you can grill the eggplant instead of baking.
- Serve with a side salad for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 100mg
Keywords: Baked Eggplant Parmesan, Eggplant Recipe, Italian Cuisine, Vegetarian Dish