Description
A delicious and comforting baked eggplant parmesan recipe featuring crispy breadcrumb-coated eggplant slices layered with rich marinara sauce, melted mozzarella, and fresh basil. This vegetarian Italian classic is perfect for a wholesome main course that’s both hearty and flavorful.
Ingredients
Scale
Eggplant Preparation
- 2 medium eggplants, sliced into ½-inch rounds
- 1 tablespoon salt (for sweating eggplant)
Breading Mixture
- 2 cups Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
Egg Wash
- 2 large eggs
- 2 tablespoons milk
Other Ingredients
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- ¼ cup fresh basil leaves, chopped
- Olive oil spray or drizzle
Instructions
- Sweat the Eggplant: Lay the eggplant slices on paper towels and sprinkle both sides with salt. Allow them to sit for 30 minutes to draw out excess moisture, then pat dry thoroughly.
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for baking the eggplant slices.
- Prepare Breading Stations: In one shallow bowl, whisk together the eggs and milk to create an egg wash. In another bowl, combine the Italian-style breadcrumbs and grated Parmesan cheese.
- Bread the Eggplant: Dip each eggplant slice into the egg mixture, ensuring it is fully coated, then press into the breadcrumb mixture to cover each slice evenly with the breadcrumb and cheese mixture.
- Bake Eggplant Slices: Place the breaded eggplant slices on a baking sheet lined with parchment paper. Lightly spray or drizzle the slices with olive oil. Bake for 20 minutes, flipping the slices halfway through, until each slice is golden brown and crispy.
- Assemble the Casserole: Spread 1 cup of marinara sauce evenly in a 9×13-inch baking dish. Layer half of the baked eggplant slices over the sauce, then spoon more marinara sauce atop the slices. Sprinkle half of the shredded mozzarella cheese and chopped basil over the layer.
- Repeat Layers: Repeat the layering process with the remaining eggplant slices, sauce, mozzarella cheese, and basil, finishing with a top layer of cheese.
- Bake the Assembled Dish: Bake the assembled casserole in the oven for 20–25 minutes, or until the cheese is bubbly and golden brown.
- Rest and Serve: Allow the dish to rest for 10 minutes after baking to set before serving. For extra crispiness, optionally broil the top for the last 2 minutes.
Notes
- Sweating the eggplant with salt prevents sogginess and enhances the overall flavor.
- Use high-quality homemade or store-bought marinara sauce for the best taste.
- For extra crispiness, broil the top of the casserole for the last 2 minutes of baking.
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 8g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 60mg
