Baked Eggplant Parmesan
A comforting baked dish layered with tender eggplant, rich marinara sauce, and plenty of savory cheese, perfect for a vegetarian meal.
Ingredients
Main Ingredients
- 2 large Eggplants Choose firm eggplants with smooth, unblemished skin.
- 4 cups Marinara sauce Avoid adding too much to prevent the dish from becoming watery.
- 2 cups Mozzarella cheese, shredded Use for layering.
- 1 cup Parmesan cheese, grated Use for topping.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Slice the eggplants into 1/4 inch thick rounds.
- Salt the eggplant slices and let them sit for 30 minutes to draw out excess moisture.
- Rinse the eggplant slices and pat them dry.
Layering and Baking
- In a baking dish, spread a thin layer of marinara sauce.
- Add a layer of eggplant, followed by mozzarella cheese, and more marinara sauce.
- Repeat the layers, finishing with marinara sauce and a topping of Parmesan cheese.
- Cover with foil and bake for 45 minutes, then uncover and bake for an additional 15 minutes, or until cheese is bubbly and golden.
Notes
Let the baked dish rest briefly before serving for easier portioning. Store leftovers in an airtight container and reheat in the oven for best results.