Roasted Eggplant Parmesan
This roasted eggplant Parmesan is a comforting Italian-inspired dish with layers of golden eggplant, rich marinara sauce, and gooey mozzarella and Parmesan cheese, perfect for family dinners.
Ingredients
Eggplant Preparation
- 2 large eggplants Sliced into 1/4-inch thick slices
- Salt Salt For salting the eggplant slices
Breading
- 1 cup all-purpose flour
- 3 large eggs Beaten
- 2 cups breadcrumbs Regular or seasoned
- Olive oil Olive oil For drizzling over breaded eggplant
Layers
- 2 cups marinara sauce
- 3 cups mozzarella cheese, shredded
- 1 cup grated Parmesan cheese
- Fresh basil leaves Fresh basil leaves For garnish and optional layering
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Prepare the oven before you begin breading the eggplant.
- Slice the eggplants into 1/4-inch thick slices. Salt them and let sit for 30 minutes to draw out moisture; then rinse and pat dry.
- Set up a breading station with flour in one dish, beaten eggs in another, and breadcrumbs in a third.
Breading and Roasting
- Dip each eggplant slice first in flour, then in eggs, and finally in breadcrumbs.
- Place the breaded eggplant on a baking sheet and drizzle with olive oil. Roast in the oven for about 25 minutes, flipping halfway through, until they are golden brown.
Layering and Baking
- In a baking dish, layer marinara sauce, roasted eggplant, mozzarella, and Parmesan. Repeat layers until all ingredients are used, finishing with a layer of cheese.
- Bake in the oven for about 25-30 minutes until the cheese is bubbly and golden.
Serving
- Let it cool for a few minutes, garnish with fresh basil, and serve.
Notes
Pat the eggplant thoroughly dry after rinsing to keep the breadcrumb coating crisp. Arrange the breaded eggplant in a single layer on the baking sheet for even roasting.