Description
A delicious and comforting Cheesy Baked Eggplant Parmesan featuring crispy breaded eggplant slices layered with marinara sauce and melted mozzarella cheese. This vegetarian Italian-American classic is perfect for a hearty main course and offers a satisfying blend of textures and flavors.
Ingredients
Scale
Eggplant Preparation
- 2 medium eggplants, sliced into 1/2-inch rounds
- 1 tablespoon salt (for sweating the eggplant)
Breading
- 2 cups Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 large eggs, beaten
Assembly
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese (for topping)
- 2 tablespoons olive oil (for drizzling or brushing)
- Fresh basil for garnish (optional)
Instructions
- Preheat and sweat eggplant: Preheat the oven to 400°F. Line two baking sheets with parchment paper. Lay the eggplant slices on paper towels and sprinkle both sides evenly with salt. Let sit for 20–30 minutes to draw out moisture and reduce bitterness. Pat dry thoroughly with fresh paper towels.
- Bread the eggplant slices: In a shallow bowl, combine the Italian-style breadcrumbs and 1/2 cup grated Parmesan cheese. In another bowl, beat the eggs. Dip each dried eggplant slice first into the beaten egg, then coat with the breadcrumb mixture, pressing to adhere. Arrange the breaded slices on the prepared baking sheets. Lightly drizzle or brush olive oil over the tops to promote crispiness.
- Bake the eggplant: Bake the slices in the preheated oven for 20–25 minutes, flipping halfway through to ensure they are golden brown and crisp on both sides.
- Assemble the casserole: In a 9×13-inch baking dish, spread a thin layer of marinara sauce. Arrange half of the baked eggplant slices over the sauce. Spoon more marinara over the eggplant and sprinkle with half of the shredded mozzarella cheese. Repeat the layers with the remaining eggplant, sauce, and mozzarella, finishing with the 1/4 cup grated Parmesan cheese sprinkled on top.
- Bake until bubbly: Return the assembled dish to the oven and bake for 20–25 minutes, or until the cheese has melted and is bubbly and lightly golden. Remove from oven and let cool for 5–10 minutes before serving.
- Garnish and serve: Optionally garnish with fresh basil leaves for a burst of color and fresh flavor. Serve warm and enjoy your cheesy baked eggplant Parmesan.
Notes
- Sweating the eggplant by salting helps to reduce bitterness and prevents the final dish from becoming soggy.
- For convenience, store-bought marinara sauce can be used without sacrificing flavor.
- This dish can be prepared in advance and baked just before serving for ease of entertaining.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion
- Calories: 370
- Sugar: 6g
- Sodium: 660mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 17g
- Cholesterol: 85mg
