Eggplant Parmesan
This eggplant Parmesan is a comforting, flavorful dish layered with tender eggplant, rich tomato sauce, melty cheese, and savory spinach, satisfying enough for a main course.
Ingredients
Main ingredients
- 2 large Eggplants Sliced and salted to remove excess moisture.
- 2 cups Tomato sauce Store-bought or homemade, with added herbs if desired.
- 2 cups Spinach Fresh or frozen, thawed and drained if frozen.
- 3 cups Cheese Use a mix of mozzarella, provolone, or Italian cheese blend.
- ½ cup Grated Parmesan cheese For topping.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Slice the eggplants and salt them, allowing them to sit for 30 minutes to draw out moisture.
- Rinse the eggplants and pat them dry with paper towels.
Assembling the dish
- In a baking dish, spread a layer of tomato sauce.
- Layer the eggplant slices, followed by spinach, cheese, and more sauce.
- Repeat the layering process until all ingredients are used, finishing with sauce and cheese on top.
Baking
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 20 minutes, or until cheese is bubbly and golden.
Serving
- Let the dish rest for a few minutes before serving. Garnish with fresh basil or a light sprinkle of red pepper flakes if desired.
Notes
Store leftovers in an airtight container in the refrigerator, reheat in the oven or toaster oven for best results. Avoid excess sauce between layers to prevent a watery result.