Baked Eggplant Parmesan
A comforting, satisfying dish layered with tender eggplant, rich marinara sauce, and plenty of melted cheese, perfect for family dinners and entertaining guests.
Ingredients
Main ingredients
- 3 medium Eggplants Firm with smooth, unblemished skin for best texture
- 4 cups Marinara sauce Adjust as needed for moisture
- 2 cups Shredded mozzarella cheese Can blend with Parmesan and provolone for richer topping
- 1 cup Grated Parmesan cheese
- 1 tsp Salt For seasoning eggplant
- 1 tsp Black pepper To taste
Optional variations
- 1 tsp Italian seasoning For extra flavor
- 1 cup Sautéed mushrooms To add more vegetables
- 1 cup Sautéed spinach Additional vegetable option
- 1 tsp Crushed red pepper Add for heat
Instructions
Preparation
- Slice eggplants and sprinkle with salt. Allow to sit for about 30 minutes to draw out moisture.
- Rinse eggplants and pat dry with paper towels.
- Preheat oven to 375°F (190°C).
- Layer marinara sauce, eggplant, and cheese in a baking dish, beginning and ending with sauce.
Cooking
- Cover with foil and bake for 45 minutes.
- Uncover and bake for an additional 15 minutes until cheese is bubbly and golden.
Serving
- Let the dish rest for about 10 minutes before slicing.
- Serve with a green salad, garlic bread, or roasted vegetables.
Notes
To prevent the dish from becoming watery, avoid adding too much sauce and let it rest before serving. Leftovers can be stored in an airtight container in the refrigerator or frozen for longer storage.