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Baked Eggplant Parmesan

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A comforting dish with layers of crispy breaded eggplant, rich marinara sauce, and gooey cheese, perfect for any occasion.

Ingredients

Scale
  • 2 large eggplants
  • 3 cups marinara sauce
  • 3 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 cup all-purpose flour
  • 3 large eggs, beaten
  • 2 cups breadcrumbs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon Italian seasoning
  • Olive oil for drizzling

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Slice the eggplants into 1/4 inch thick rounds and sprinkle with salt. Let them sit for 30 minutes, then pat dry.
  3. Set up a breading station with flour, beaten eggs, and breadcrumbs mixed with Italian seasoning.
  4. Dip each eggplant slice in flour, then in egg, and finally coat with breadcrumbs.
  5. Place the breaded eggplant on a baking sheet and drizzle with olive oil. Bake for about 25-30 minutes until golden brown.
  6. Spread a layer of marinara sauce, then a layer of baked eggplant, followed by mozzarella and Parmesan in a baking dish. Repeat layers.
  7. Bake in the oven for 30-35 minutes until bubbly and golden.
  8. Let it cool for a few minutes before serving.

Notes

Serve with a crisp salad and garlic bread. Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://recypez.com/baked-eggplant-parmesan/

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