Description
This Cheesy Baked Eggplant Parmesan is a delicious Italian-American vegetarian main course featuring tender, breaded eggplant slices baked to golden perfection, layered with rich marinara sauce and melted mozzarella and Parmesan cheeses. A healthier alternative to frying, this recipe combines bold flavors and satisfying textures for a comforting meal.
Ingredients
Scale
Eggplant Preparation
- 2 medium eggplants, sliced into 1/2-inch rounds
- 1 tablespoon salt (for sweating the eggplant)
Sauce and Cheese
- 2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Breading Station
- 1 cup Italian-style breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
Additional
- Olive oil spray or drizzle
- Fresh basil (for garnish)
Instructions
- Sweat the Eggplant: Arrange the eggplant slices on a paper towel–lined baking sheet and sprinkle both sides evenly with salt. Let them sit for 30 minutes to draw out any excess moisture, which helps to reduce bitterness. After sweating, pat the slices dry thoroughly with paper towels.
- Preheat Oven and Prepare Breading Station: Preheat your oven to 400°F (200°C). Set up three bowls: one with flour, one with beaten eggs, and a third with a mixture of Italian-style breadcrumbs combined with garlic powder and dried oregano.
- Bread the Eggplant: Take each eggplant slice and dredge it first in the flour, then dip it into the beaten eggs, and finally coat it well with the breadcrumb mixture. Press the breadcrumbs onto the slices to ensure a good crust forms.
- Bake the Breaded Eggplant: Place the breaded eggplant slices on a greased or parchment-lined baking sheet. Lightly spray or drizzle the slices with olive oil to aid in browning. Bake in the preheated oven for 20 minutes, flipping the slices halfway through, until they are golden brown and crisp.
- Assemble the Dish: Spread 1/2 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish. Layer half of the baked eggplant slices over the sauce. Spoon half of the remaining marinara sauce over the eggplant, then sprinkle half of the mozzarella and Parmesan cheeses on top.
- Repeat Layers and Bake: Repeat the layering with the remaining eggplant slices, sauce, and cheeses. Bake the assembled dish uncovered for an additional 20–25 minutes until the sauce is bubbly and the cheese is melted and golden on top.
- Serve: Allow the baked eggplant Parmesan to rest for 5 minutes before serving. Garnish with fresh basil leaves to add a bright, herbal note.
Notes
- To save prep time, you can skip salting the eggplant if it is young and tender as it may not require sweating.
- This dish pairs wonderfully with spaghetti or a crisp side salad to complete your meal.
