Baked Eggplant Parmesan
A healthy twist on the classic Italian dish, this Baked Eggplant Parmesan is lighter and perfect for sharing with family and friends.
Ingredients
Eggplant Preparation
- 2 medium medium-sized eggplants Make sure they are firm and without blemishes.
- Salt To draw out moisture and reduce bitterness.
Sauce and Cheese Layers
- 1 cup marinara sauce (store-bought or homemade) Homemade sauce recommended for extra flavor.
- 1 cup shredded mozzarella cheese Can substitute with provolone for variation.
- 1/2 cup grated Parmesan cheese Freshly grated for best flavor.
Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Fresh basil leaves For garnish, optional.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Slice the eggplants into 1/2-inch thick rounds. Sprinkle both sides with salt and let them sit for about 30 minutes.
- After 30 minutes, rinse the eggplant slices under cold water and pat them dry with a paper towel.
Baking
- In a baking dish, spread a thin layer of marinara sauce on the bottom.
- Layer half of the eggplant slices on top of the sauce. Then, sprinkle half of the mozzarella cheese, half of the Parmesan cheese, oregano, garlic powder, and black pepper over the eggplant.
- Repeat the layers with the remaining eggplant, sauce, and cheeses.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden brown.
- Let it cool for a few minutes, then garnish with fresh basil if desired. Enjoy!
Notes
Leftover Baked Eggplant Parmesan can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, place in the oven at 350°F (175°C) until warmed through, or use the microwave for a quicker option.