Baked Eggplant Parmesan
This healthy baked eggplant Parmesan layers tender, golden eggplant with rich marinara, melty mozzarella, and savory Parmesan, making it a comforting and straightforward Italian-inspired dish.
Ingredients
Main Ingredients
- 2 medium eggplants, sliced
- 1 cup marinara sauce
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1 cup breadcrumbs (preferably whole wheat) For a heartier coating.
- 1 tablespoon olive oil, for drizzling
- to taste salt and pepper
- for garnish fresh basil
Instructions
Preparation
- Preheat your oven to 375°F (190°C). This ensures the oven is ready when the eggplant goes in.
- Sprinkle the sliced eggplant with salt and let it sit for about 30 minutes to draw out moisture. Rinse and pat dry to improve the eggplant’s texture.
- Dip each eggplant slice in breadcrumbs, pressing lightly to adhere for an even coating.
Baking the Eggplant
- Arrange the eggplant on a baking sheet and lightly drizzle with olive oil. Bake for 20 minutes, flipping halfway to ensure even cooking.
Layering and Final Bake
- In a baking dish, layer half of the eggplant slices, half of the marinara sauce, and half of the mozzarella and parmesan cheeses. Repeat layers.
- Bake in the oven for an additional 25-30 minutes until the cheese is bubbly and golden brown.
- Garnish with fresh basil before serving.
Notes
Store leftovers in an airtight container in the refrigerator or freeze for longer storage. Reheat in the oven to maintain texture. Pat the eggplant dry to ensure the breadcrumb coating adheres well.