Description
Indulge in the ultimate comfort food with this Cheesy Baked Eggplant Parmesan recipe. Layers of tender eggplant, marinara sauce, and a gooey cheese blend make this dish a satisfying and flavorful meal for any occasion.
Ingredients
Scale
Eggplant:
- 2 medium eggplants (sliced into 1/2-inch rounds)
- 1 tablespoon salt (for sweating the eggplant)
Breading:
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 2 large eggs (beaten)
- 1 cup Italian-style breadcrumbs
- 1 teaspoon dried oregano
Assembly:
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- olive oil spray or drizzle for baking
- fresh basil for garnish (optional)
Instructions
- Sweat the Eggplant: Lay the eggplant slices on a baking sheet, sprinkle with salt, and let sit for 30 minutes. Pat dry with paper towels.
- Preheat and Prep: Preheat the oven to 400°F (200°C). Set up a breading station with flour, eggs, and breadcrumbs.
- Bread and Bake: Dredge eggplant slices in flour, egg, then breadcrumbs. Bake for 20 minutes, flipping halfway through, until golden and crisp.
- Layer and Bake: In a baking dish, layer marinara sauce, eggplant, cheeses. Repeat layers and bake uncovered for 20–25 minutes.
- Serve: Garnish with basil and enjoy!
Notes
- Sweating the eggplant reduces bitterness and improves texture.
- You can prepare and bake the eggplant slices in advance for easy assembly later.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 7g
- Sodium: 620mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 65mg
