Description
This easy Eggplant Parmesan recipe is a simplified, healthier version of the classic Italian dish. It features baked—not fried—eggplant slices layered with marinara sauce and cheese, making it a lighter yet still delicious comfort food option.
Ingredients
- 2 medium eggplants (about 2 lbs), sliced into 1/2-inch rounds
- 2 teaspoons kosher salt
- 1 cup Italian-style breadcrumbs
- 1/2 cup grated parmesan cheese
- 2 eggs
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 2 tablespoons olive oil (for greasing the baking sheet)
- Fresh basil (optional, for garnish)
Instructions
- Preheat the oven to 425°F (218°C). Lightly grease a large baking sheet with olive oil.
- Lay the eggplant slices in a single layer and sprinkle both sides with kosher salt. Let sit for 30 minutes to draw out moisture, then pat dry with paper towels.
- In a shallow bowl, mix the breadcrumbs and parmesan cheese. In another bowl, beat the eggs.
- Dip each eggplant slice into the beaten eggs, then coat in the breadcrumb mixture. Place on the prepared baking sheet.
- Bake the eggplant slices for 20 minutes, flipping halfway through, until golden brown and crisp.
- In a 9×13-inch baking dish, spread 1/2 cup marinara sauce. Layer half of the baked eggplant slices over the sauce. Top with 3/4 cup sauce and 1 cup mozzarella.
- Repeat the layering with the remaining eggplant, 3/4 cup sauce, and 1 cup mozzarella.
- Bake uncovered at 425°F for 15-20 minutes, until the cheese is melted and bubbly.
- Let cool for 5-10 minutes before serving. Garnish with fresh basil if desired.
Notes
- Salting the eggplant helps reduce bitterness and moisture for a better texture.
- You can make this dish ahead and reheat it in the oven before serving.
- Use store-bought or homemade marinara sauce based on your preference.
- For a crispier texture, broil for 2-3 minutes at the end of baking.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350
- Sugar: 8g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 75mg
