Description
Baked Eggplant Parmesan is a comforting Italian classic that combines tender eggplant, rich marinara sauce, and gooey cheese for an unforgettable dish. Perfect for weeknight dinners or gatherings, this recipe promises to impress with its delightful layers and satisfying flavors. With easy preparation and ingredients you probably already have, you can bring the taste of Italy right to your table.
Ingredients
Scale
- 2 medium eggplants (about 1.5 lbs)
- 2 cups marinara sauce
- 8 oz fresh mozzarella cheese, sliced
- 1 cup freshly grated Parmesan cheese
- 1 cup plain breadcrumbs
- 1/4 cup fresh basil leaves
- 3 tbsp extra virgin olive oil
- Salt, to taste
Instructions
- Preheat oven to 375°F (190°C). Prepare a baking dish.
- Slice eggplants into 1/4-inch rounds, sprinkle with salt, and let sit for 30 minutes to draw out moisture.
- Rinse eggplant slices under cold water and pat dry with paper towels.
- Spread a thin layer of marinara sauce in the baking dish. Layer half of the eggplant slices on top, followed by marinara sauce, mozzarella, and Parmesan.
- Repeat layering with remaining eggplant slices, sauce, mozzarella, and Parmesan. Finish with breadcrumbs on top.
- Cover with aluminum foil and bake for 25 minutes. Uncover and bake for an additional 15-20 minutes until golden brown.
- Let rest for 10 minutes before serving; garnish with fresh basil.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 290
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 30mg
Keywords: For added flavor, swap mozzarella for provolone or incorporate fresh herbs between layers. Store leftovers in an airtight container in the fridge for up to four days.