Baked Eggplant Parmesan
This healthy baked eggplant Parmesan features tender eggplant, savory marinara, crisp whole wheat breadcrumbs, and melted cheese—a comforting dish perfect for any occasion.
Ingredients
Vegetables
- 2 medium medium eggplants, sliced Salted to draw out moisture
Sauces and Dairy
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese Can substitute other cheeses
- 1/4 cup grated Parmesan cheese For garnishing
Breadcrumbs
- 1 cup whole wheat breadcrumbs Can add dried Italian herbs for extra flavor
Oils and Fats
- 1 tablespoon olive oil For dipping eggplant slices
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Slice the eggplants and salt them to draw out moisture; let them sit for 30 minutes, then rinse and pat dry.
Assembly
- In a baking dish, layer the bottom with marinara sauce.
- Dip each eggplant slice in olive oil, coat in breadcrumbs, and layer them in the dish.
- Sprinkle mozzarella and Parmesan over the eggplant layers.
- Pour the remaining marinara sauce over the top.
Baking
- Bake in the preheated oven for about 30-35 minutes, until the cheese is bubbly and golden.
Notes
Allow leftovers to cool, then refrigerate in an airtight container. Reheat before consuming. Can freeze for longer storage.