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Baked Eggplant Parmesan
On March 19, 2024 by userElevate your dinner game with our Baked Eggplant Parmesan recipe! This Italian classic combines tender slices of eggplant, coated in breadcrumbs and cheese, then baked to golden perfection. It’s a healthier twist on the traditional dish, as it’s baked rather than fried, but doesn’t skimp on flavor. Each bite offers a delightful contrast of crispy exterior and creamy interior, smothered in rich marinara sauce and melted mozzarella. Whether you’re a vegetarian looking for a satisfying main course or simply craving a comforting, crowd-pleasing meal, this recipe is sure to impress.
Ingredients:
- 2 medium eggplants, sliced into 1/2-inch rounds
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
Instructions:
- Preheat your oven to 375°F (190°C). Grease a baking sheet.
- Season eggplant slices with salt and let them sit for 15 minutes to draw out excess moisture. Pat dry with paper towels.
- In one shallow dish, place beaten eggs. In another shallow dish, combine breadcrumbs and grated Parmesan cheese.
- Dip each eggplant slice into the beaten eggs, then coat with breadcrumb mixture, pressing gently to adhere.
- Place coated eggplant slices on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
- Spread a thin layer of marinara sauce in the bottom of a baking dish. Arrange half of the baked eggplant slices over the sauce.
- Top eggplant slices with more marinara sauce and half of the shredded mozzarella cheese. Repeat layers with remaining ingredients.
- Bake for an additional 20-25 minutes, until cheese is melted and bubbly.
- Garnish with fresh basil leaves before serving. Enjoy hot!