Description
A crispy, cheesy, and comforting Italian classic layered with golden eggplant slices, marinara sauce, and gooey mozzarella. Perfect for weeknights or special gatherings.
Ingredients
Scale
- 2 large eggplants, sliced into ¼-inch rounds
- 1 tablespoon salt
- ½ cup all-purpose flour
- 1½ cups breadcrumbs
- 2 cups mozzarella cheese, shredded or sliced
- 1 cup parmesan cheese, grated
- 3 cups marinara sauce
- ½ cup olive oil
- 2 garlic cloves, minced
- ¼ cup fresh basil, torn
- ½ teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with paper towels.
- Slice the eggplant and sprinkle with salt. Let sit for 30 minutes, then pat dry.
- Set up three bowls: one with flour, one with water or milk, and one with breadcrumbs.
- Lightly oil a large baking dish and set aside. Warm olive oil in a skillet over medium heat.
- Dredge eggplant slices in flour, dip in liquid, then coat with breadcrumbs. Fry until golden, 2–3 minutes per side. Drain on paper towels.
- Spread a layer of marinara in the dish, add eggplant, mozzarella, parmesan, and basil. Repeat layers. Finish with sauce and cheese on top.
- Bake uncovered for 25–30 minutes until bubbly and golden. Let rest for 10 minutes.
- Garnish with basil and serve warm.
Notes
- Salt and dry eggplant to remove bitterness and moisture.
- Use fresh mozzarella for better melting and flavor.
- Layer cheese generously between slices for the ultimate pull.
- Make ahead and bake when ready to serve.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 6g
- Sodium: 570mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg
Keywords: eggplant parmesan, vegetarian eggplant recipe, baked eggplant, Italian comfort food