Description
A comforting baked eggplant parmesan layered with roasted eggplant slices, rich marinara sauce, melted mozzarella, and savory parmesan, baked until golden and bubbling.
Ingredients
Scale
- 2 large eggplants, sliced into 1/2 inch rounds
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 2 large eggs, beaten
- 1 cup all purpose flour
- 1 1/2 cups breadcrumbs
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1/4 cup fresh basil, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Place flour in one bowl, beaten eggs in a second bowl, and breadcrumbs in a third bowl.
- Brush the baking sheet lightly with olive oil to prevent sticking.
- Coat each eggplant slice in flour, dip into the beaten eggs, then coat with breadcrumbs. Place the slices on the baking sheet and drizzle lightly with olive oil.
- Bake the eggplant slices for about 20 minutes until lightly golden and tender.
- Spread a thin layer of marinara sauce in a 9×13 baking dish, then layer baked eggplant slices, marinara sauce, mozzarella cheese, parmesan cheese, garlic, and basil.
- Repeat the layers until all ingredients are used, finishing with mozzarella and parmesan on top.
- Bake the assembled dish for about 25 minutes until the cheese is melted, golden, and bubbling.
- Allow the dish to rest for about 10 minutes before slicing and serving.
Notes
- Lightly salting the eggplant before coating can help remove excess moisture.
- Let the dish rest after baking so the layers hold together better when serving.
- Fresh basil sprinkled just before serving adds bright flavor.
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 7 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 75 mg
Keywords: baked eggplant parmesan, eggplant parmesan casserole, baked eggplant recipe, vegetarian italian dinner, cheesy eggplant bake