Description
Delicious and comforting Cheesy Baked Eggplant Parmesan featuring layers of crispy baked eggplant slices, rich marinara sauce, and gooey melted mozzarella cheese, finished with fresh basil or parsley for a perfect Italian vegetarian main dish.
Ingredients
Scale
Eggplant Preparation
- 2 medium eggplants, sliced into 1/2-inch rounds
- 1 tablespoon salt (for sweating the eggplant)
Breading Mixture
- 1 1/2 cups Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
Egg Wash
- 2 large eggs
- 1/4 cup milk
Assembly
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup fresh basil or parsley, chopped
- Olive oil spray or olive oil for brushing
Instructions
- Sweat the Eggplant: Place the eggplant slices on a paper towel-lined baking sheet and sprinkle both sides with salt. Let sit for 30 minutes to draw out moisture, then pat dry thoroughly with paper towels to remove excess water and salt.
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet or line it with parchment paper for easy cleanup.
- Make Breading Mixture and Egg Wash: In a shallow bowl, combine Italian-style breadcrumbs and grated Parmesan cheese. In another bowl, whisk together the eggs and milk until well blended.
- Coat the Eggplant: Dip each eggplant slice first into the egg mixture, ensuring it is fully coated, then dredge in the breadcrumb and Parmesan mixture, pressing gently so the coating adheres well. Place the breaded slices onto the prepared baking sheet.
- Prepare for Baking: Lightly spray or brush the coated eggplant slices with olive oil to help achieve a golden, crispy texture while baking.
- Bake the Eggplant: Bake the eggplant slices for 20 minutes, flipping them halfway through the cooking time to ensure both sides become golden and crisp.
- Assemble the Dish: In a 9×13-inch baking dish, spread 1/2 cup of marinara sauce evenly on the bottom. Arrange a layer of the baked eggplant slices over the sauce, then top with more marinara sauce followed by a layer of shredded mozzarella cheese. Repeat these layers, finishing with a generous topping of mozzarella cheese on the very top.
- Bake the Assembled Parmesan: Bake the assembled dish uncovered for 20 to 25 minutes, or until it becomes bubbly and the cheese turns a golden brown.
- Rest and Garnish: Remove from oven and let the eggplant parmesan rest for 10 minutes before serving. Garnish with freshly chopped basil or parsley for a vibrant finish.
Notes
- For a lighter dish, opt for part-skim mozzarella cheese and always bake instead of frying to reduce fat content.
- This recipe can be prepared ahead of time and reheated when ready to serve, making it ideal for meal prep or entertaining.
- Serve your cheesy baked eggplant parmesan with spaghetti, a fresh green salad, or crusty bread for a complete Italian meal experience.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 7g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 85mg
