Description
Eggplant Parmesan delivers comfort straight from an Italian kitchen, where golden layers of breaded eggplant melt with rich marinara and bubbling cheese. Crispy, tender slices create a satisfying meal that sparks memories of family dinners and warm gatherings.
Ingredients
Scale
Main Ingredients:
- 2 medium-sized eggplants
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
Supporting Ingredients:
- 2 large eggs
- 1 cup breadcrumbs
- ½ cup grated Parmesan cheese
- 3 cloves garlic
Seasonings and Garnishes:
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- Salt
- Black pepper
- Olive oil spray
- Fresh basil leaves
Instructions
- Sprinkle 2 medium eggplants sliced into ½-inch rounds with salt. Let them release moisture for 20 minutes to reduce bitterness.
- Preheat your oven to 425°F. Line two baking sheets with parchment paper.
- Whisk 2 large eggs in a shallow bowl until completely smooth.
- Mix 1 cup breadcrumbs, ½ cup Parmesan cheese, 1 tsp oregano, 1 tsp garlic powder, salt, and pepper in another bowl.
- Pat each eggplant slice dry with paper towels. Dunk the slice into the egg, ensuring total coverage.
- Press the egg-coated slice into the breadcrumb mixture, coating both sides thoroughly.
- Arrange breaded slices on prepared baking sheets. Spray each slice lightly with olive oil.
- Bake eggplant slices at 425°F for 22 minutes, flipping halfway to ensure even browning.
- While eggplant bakes, warm 1 tbsp olive oil in a saucepan over medium heat.
- Sauté 3 minced garlic cloves for 1-2 minutes until fragrant.
- Pour in 2 cups marinara sauce. Stir in 1 tsp dried basil and 1 tsp oregano.
- Simmer sauce for 10 minutes, stirring occasionally.
- Spread thin layer of marinara in a large baking dish.
- Create layers: eggplant slices, marinara sauce, and 2 cups shredded mozzarella.
- Repeat layering until ingredients are used, ending with cheese on top.
- Cover dish with foil. Bake at 375°F for 20 minutes.
- Remove foil, continue baking 10 more minutes until cheese melts and edges bubble.
- Garnish with fresh basil leaves and optional Parmesan before serving.
Notes
- Sweating the eggplant removes excess moisture and helps prevent a soggy final dish, so don’t skip this important step.
- For a crispy texture, make sure your breadcrumb coating is even and thoroughly covers each eggplant slice.
- Vegan alternatives work great here – use flax eggs and dairy-free cheese to make the recipe plant-based without losing flavor.
- Letting the dish rest for 5-10 minutes after baking helps the layers set and makes serving easier.
- Prep Time: 25 minutes
- Cook Time: 51-57 minutes
- Category: Baked
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 370 kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 50 mg