Description
A delicious and hearty Cheesy Baked Eggplant Parmesan featuring layers of crispy breaded eggplant, rich marinara sauce, and melty mozzarella and Parmesan cheeses, garnished with fresh basil. Perfect for a vegetarian Italian main course.
Ingredients
Scale
Eggplant Preparation
- 2 medium eggplants, sliced into 1/2-inch rounds
- 1 tablespoon salt
Breading Station
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Assembly & Baking
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- Olive oil spray
Instructions
- Salt the Eggplant: Lay the eggplant slices on a baking sheet and sprinkle with salt. Let them sit for 20 minutes to draw out moisture, then pat dry thoroughly with paper towels to prevent sogginess.
- Preheat Oven & Prepare Breading: Preheat your oven to 400°F (200°C). Set up a dredging station with flour in one bowl, beaten eggs in another, and panko breadcrumbs mixed with garlic powder, Italian seasoning, pepper, and salt in a third bowl.
- Bread the Eggplant: Dip each eggplant slice first into the flour, then into the beaten eggs, and finally coat evenly with the seasoned panko breadcrumbs, pressing gently to adhere.
- Bake the Eggplant: Place the breaded eggplant slices on a parchment-lined baking sheet. Lightly spray the tops with olive oil. Bake for 20 minutes, flipping halfway through, until they are crisp and golden brown.
- Assemble the Dish: Lightly grease a 9×13-inch baking dish. Spread a thin layer of marinara sauce on the bottom. Arrange a layer of baked eggplant slices over the sauce. Spoon marinara sauce on top, then sprinkle with mozzarella and Parmesan cheeses. Repeat the layering process, finishing with a generous cheese layer on top.
- Bake the Casserole: Bake the assembled eggplant parmesan uncovered for 25 minutes until the cheese is bubbly and golden brown.
- Garnish and Serve: Remove from the oven and garnish with freshly chopped basil. Serve hot, perfect with pasta or a green salad.
Notes
- Salting the eggplant before cooking prevents it from becoming soggy by drawing out excess moisture.
- For extra crispiness, broil the top of the dish for 2 to 3 minutes at the end of baking.
- This dish pairs excellently with pasta or a fresh green salad for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course, Vegetarian
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 10 g
- Sodium: 860 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 7 g
- Protein: 19 g
- Cholesterol: 115 mg
