Baked Eggplant Parmesan
A comforting, cheesy dish featuring layers of crispy eggplant, savory marinara sauce, and bubbling mozzarella, perfect for family dinners and gatherings.
Ingredients
Eggplant Preparation
- 2 medium eggplants, sliced Salted to draw out moisture
Coating Mixture
- 1 cup Panko bread crumbs
- 1 cup grated Parmesan cheese
- 2 large eggs, beaten
Baking Ingredients
- 1 cup marinara sauce
- 2 cups shredded mozzarella cheese
- Olive oil For coating the baking sheet
- Salt and pepper To taste
- Fresh basil For garnish
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Prepare the oven so it reaches the correct temperature before the eggplant goes in.
- Slice the eggplants and sprinkle with salt. Let sit for 30 minutes to draw out moisture, then rinse and pat dry.
Coating Eggplant
- In one bowl, place the beaten eggs. In another bowl, mix Panko and Parmesan cheese.
- Dip each eggplant slice in the egg, then coat in the Panko mixture, ensuring it is evenly covered.
Baking Eggplant
- Arrange on a baking sheet coated with olive oil and bake for 25-30 minutes, flipping halfway, until golden brown.
Layering
- In a baking dish, layer marinara sauce, baked eggplant, and mozzarella cheese. Repeat layers, ending with mozzarella.
Final Baking
- Bake at 375°F (190°C) for 25-30 minutes until bubbly.
- Garnish with fresh basil before serving.
Notes
Pat the eggplant dry after rinsing to prevent excess moisture. Use olive oil on the baking sheet to ensure even browning.