Baked Eggplant Parmesan
A comforting, cheesy dish featuring tender eggplant, savory marinara sauce, and golden, bubbling cheese, perfect for a cozy family dinner or relaxed lunch.
Ingredients
Main Ingredients
- 2 medium medium eggplants, sliced into rounds Make sure the slices are even.
- 1 cup marinara sauce (low sugar) Homemade or store-bought.
- 2 cups mozzarella cheese, shredded For a cheesy topping.
- 1/2 cup grated Parmesan cheese Add on top for extra flavor.
- 1 teaspoon dried basil For flavoring.
- 1 teaspoon olive oil Used to brush the baking dish.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Sprinkle the eggplant slices with salt and let them sit for 30 minutes to draw out excess moisture. Pat them dry.
- Brush a baking dish with olive oil and layer half of the eggplant slices at the bottom.
- Spread half of the marinara sauce over the eggplant, then sprinkle half of the mozzarella and Parmesan cheeses.
- Repeat the layers with the remaining eggplant, marinara sauce, and cheeses. Add the remaining eggplant, followed by the rest of the marinara sauce, mozzarella, and Parmesan.
- Sprinkle dried basil on top.
Baking
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
Serve with a simple green salad or steamed vegetables. Garnish with extra grated Parmesan or dried basil before serving. To store, place leftovers in an airtight container in the fridge and reheat as needed.