Description
Indulge in this easy Baked Eggplant Parmesan, a delightful twist on the classic Italian comfort food. This lighter version captures all the rich flavors of traditional eggplant parmesan without the mess of frying. Crispy baked eggplant slices are layered with savory marinara sauce and gooey mozzarella, creating a satisfying dish that is perfect for family dinners or weeknight meals. Not only is it vegetarian-friendly, but it also offers a delicious way to incorporate more veggies into your diet, making it an instant favorite among kids and adults alike.
Ingredients
- 2 eggplants (sliced into ½ – ¼ inch rounds)
- 2 large eggs (beaten)
- 1 ¼ cup Italian-style breadcrumbs
- ¾ cup freshly grated parmesan cheese (divided)
- 1 Tablespoon Italian seasoning
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- 2 Tablespoons olive oil
- 1 jar marinara sauce (24 ounces)
- 1 pound fresh mozzarella cheese (shredded or sliced thinly)
- Fresh chopped basil (for garnish)
Instructions
- Preheat your oven to 400°F and line two baking sheets with parchment paper.
- In one shallow bowl, beat the eggs; in another, mix breadcrumbs, half of the parmesan cheese, Italian seasoning, salt, and pepper.
- Dip each eggplant slice in the beaten eggs and then coat with the breadcrumb mixture.
- Arrange the coated slices on baking sheets, drizzle with olive oil, and bake for about 16 minutes until golden brown.
- In a greased casserole dish, layer half of the baked eggplant slices, half of the marinara sauce, and half of the mozzarella cheese. Repeat layers and top with remaining parmesan.
- Bake for an additional 20-25 minutes until bubbly and golden. Optional: broil for a few minutes for extra crispiness.
- Let it rest for 10 minutes before serving and garnish with fresh basil.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 305
- Sugar: 6g
- Sodium: 675mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 112mg
Keywords: For extra flavor, consider adding sautéed spinach or zucchini between layers. Ensure you use firm eggplants for optimal texture; salting them beforehand can also help remove excess moisture.