Description
This Eggplant Parmesan is a classic Italian-American dish featuring crispy baked eggplant slices layered with tangy marinara sauce and gooey melted mozzarella and Parmesan cheese. It’s hearty, satisfying, and perfect for a comforting vegetarian dinner.
Ingredients
- 2 medium eggplants
- 1 tablespoon kosher salt
- 2 cups Italian-style breadcrumbs
- 1 cup grated Parmesan cheese, divided
- 2 large eggs
- 1/4 cup milk
- Olive oil spray or drizzled oil
- 3 cups marinara sauce (homemade or store-bought)
- 2 cups shredded mozzarella cheese
- Fresh basil, for garnish (optional)
Instructions
- Preheat oven to 425°F (220°C). Slice eggplants into 1/2-inch rounds and lay them on a paper towel–lined baking sheet. Sprinkle both sides with kosher salt and let sit for 30 minutes to draw out moisture. Pat dry.
- Set up a breading station: in one bowl, whisk eggs and milk; in another, mix breadcrumbs with 1/2 cup Parmesan.
- Dip each eggplant slice in the egg mixture, then coat in the breadcrumb mixture. Place on a parchment-lined baking sheet.
- Lightly spray or drizzle slices with olive oil. Bake for 20 minutes, flipping halfway through, until golden and crispy.
- In a 9×13-inch baking dish, spread 1 cup of marinara sauce. Add a layer of baked eggplant, then spoon sauce and sprinkle mozzarella and Parmesan. Repeat layers, ending with cheese on top.
- Bake for 20–25 minutes until bubbly and cheese is melted and golden. Let rest for 10 minutes before serving. Garnish with fresh basil if desired.
Notes
- Salting and draining the eggplant improves texture and prevents bitterness.
- Baking instead of frying keeps the dish lighter without sacrificing crispiness.
- Use homemade marinara for extra flavor.
- Leftovers reheat well and make great sandwiches the next day.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 90mg
