Description
Indulge in the ultimate comfort food with this Cheesy Baked Eggplant Parmesan recipe. Layers of crispy breaded eggplant slices, tangy marinara sauce, and gooey cheese come together in a delicious vegetarian dish that will satisfy your cravings.
Ingredients
Scale
Eggplant:
- 2 medium eggplants sliced into 1/2-inch rounds
- 1 tablespoon salt
Breading:
- 2 cups Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
Coating:
- 2 large eggs beaten
Assembly:
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese (for topping)
- 2 tablespoons chopped fresh basil or parsley
- olive oil spray
Instructions
- Prepare Eggplant: Salt eggplant slices and let sit to draw out moisture. Pat dry.
- Breading the Eggplant: Coat eggplant slices in breadcrumb mixture.
- Bake Eggplant: Bake coated slices until golden and crisp.
- Assemble: Layer marinara sauce, eggplant, cheeses, and repeat layers.
- Bake: Bake until hot and bubbly.
- Serve: Garnish with fresh basil or parsley before serving.
Notes
- Salting the eggplant removes bitterness and moisture.
- Use your favorite marinara sauce.
- For a gluten-free option, use gluten-free breadcrumbs.
- Prep Time: 30 minutes (plus 30 minutes salting time)
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 8g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 17g
- Cholesterol: 70mg
