Baked Eggplant Parmesan
A delicious and hearty vegetarian dish featuring crispy eggplant, rich marinara sauce, and gooey mozzarella cheese.
Ingredients
Vegetables
- 2 large eggplants, sliced Choose firm eggplants with smooth skin for the best flavor and texture.
Breading and Cheese
- 1 cup breadcrumbs Whole wheat breadcrumbs can be used for a healthier option.
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Sauce and Seasoning
- 2 cups marinara sauce
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- to taste Salt and pepper
Garnish
- Fresh basil for garnish
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Slice the eggplants into 1/4 inch pieces and sprinkle with salt. Let them sit for 30 minutes to draw out moisture.
- Rinse the salt off and pat dry with paper towels.
Breading
- In a bowl, mix breadcrumbs, Parmesan cheese, oregano, garlic powder, salt, and pepper.
- Dip each eggplant slice in olive oil, then coat it with the breadcrumb mixture.
Baking
- Arrange the eggplant slices on a baking sheet and bake for 25-30 minutes, flipping halfway through, until golden brown.
- In a baking dish, spread a layer of marinara sauce, followed by a layer of baked eggplant, and sprinkle with mozzarella cheese. Repeat the layers, finishing with mozzarella on top.
- Bake in the oven for an additional 20-25 minutes until the cheese is bubbly and golden.
Serving
- Garnish with fresh basil before serving.
Notes
To store leftovers, let the Baked Eggplant Parmesan cool completely. Place it in an airtight container and refrigerate for up to 3 days. You can reheat it in the oven at 350°F (175°C) until warmed through. For longer storage, you can freeze it wrapped tightly in plastic wrap and then in aluminum foil for up to 3 months in the freezer. For a gluten-free option, use gluten-free breadcrumbs.