Baked Eggplant Parmesan
Baked Eggplant Parmesan is a comforting dish layered with crispy breaded eggplant, rich marinara sauce, and bubbly melted mozzarella, perfect for family dinners.
Ingredients
Eggplant Preparation
- 2 large large eggplants, sliced Salted to reduce moisture
- 1 cup breadcrumbs Mixed with seasonings
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese For layering
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for brushing To help browning
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Allow the oven to heat fully.
- Slice the eggplants and sprinkle with salt. Let them sit for 30 minutes to draw out moisture, then rinse and pat dry.
Breading
- Brush each eggplant slice lightly with olive oil. Coat with breadcrumbs mixed with Parmesan cheese, Italian seasoning, salt, and pepper.
- Arrange the breaded eggplant slices on a baking sheet in an even layer.
- Bake for about 25-30 minutes, flipping halfway through.
Assembly
- In a baking dish, spread a layer of marinara sauce, then add a layer of baked eggplant and sprinkle with mozzarella cheese.
- Repeat the layers until all ingredients are used, finishing with a layer of sauce and cheese on top.
Final Baking
- Bake in the oven for another 20 minutes until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
Serve with a green salad, garlic bread, or garnish with fresh herbs. Store in airtight containers for leftovers. It freezes well if cooled first.