Description
Baked Eggplant Parmesan comes together in a lighter, delightful twist that skips the heavy frying and keeps all the classic Italian flavors. Crispy eggplant slices layered with marinara and melted cheese make your weeknight dinner simple and satisfying.
Ingredients
Scale
Main Ingredients:
- 1 large eggplant
- 3 cups marinara sauce
- 8 oz mozzarella cheese
Supporting Ingredients:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon olive oil
- ½ red bell pepper
- ½ green bell pepper
- 1 medium onion
Seasoning and Garnish:
- 5 tablespoons breadcrumbs
- ¼ cup Parmesan cheese
- 2 garlic cloves
- 3 garlic cloves
- 1 teaspoon oregano
- 1 teaspoon crushed red pepper
- 1 ½ teaspoons Italian seasoning
- Salt
- Black pepper
- Fresh basil
- Fresh parsley
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper. Arrange 1 large eggplant sliced into ¼-inch thick rounds in a single layer.
- Combine 3 tablespoons olive oil, 2 smashed garlic cloves, and 1 teaspoon oregano in a small bowl. Thoroughly coat both sides of each eggplant slice with this mixture.
- Roast the eggplant slices at 375°F for 20-25 minutes, flipping halfway through, until they turn golden and become tender.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add 3 smashed garlic cloves and cook for 1 minute until fragrant.
- Add ½ red bell pepper, ½ green bell pepper, and 1 medium onion (all cut into 1-inch cubes) to the skillet. Season with salt and black pepper.
- Sprinkle 1 teaspoon crushed red pepper and 1 ½ teaspoons Italian seasoning over the vegetables. Cook for 6-8 minutes until they’re tender and slightly caramelized.
- Raise your oven temperature to 400°F. Spread 1 cup marinara sauce evenly across the bottom of a 9×13-inch baking dish.
- Layer half the roasted eggplant slices over the sauce. Top with half the sautéed vegetables and 2 ½ tablespoons breadcrumbs.
- Sprinkle 4 ounces of shredded mozzarella cheese over the first layer. Repeat the layering process with remaining ingredients.
- Finish the top with remaining breadcrumbs and ¼ cup Parmesan cheese.
- Cover the dish with aluminum foil and bake at 400°F for 20 minutes. Remove foil and continue baking for 10-15 minutes until cheese turns golden and bubbly.
- Allow the dish to rest for 5 minutes. Garnish with chopped fresh basil or parsley before serving.
Notes
- Always salt eggplant slices and let them sit for 30 minutes before cooking to remove excess moisture and reduce bitterness.
- Choose firm, glossy eggplants without soft spots for the best texture and flavor in your dish.
- For a gluten-free version, swap breadcrumbs with almond meal or crushed gluten-free crackers to maintain crispy texture.
- Use fresh mozzarella for a creamier result, but pat it dry to prevent excess liquid in your final baked dish.
- Prep Time: 10 minutes
- Cook Time: 1 hour 2 minutes - 1 hour 14 minutes
- Category: Baked
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 280 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 6 g
- Protein: 16 g
- Cholesterol: 40 mg