Baked Eggplant Parmesan

VegetarianItalian-inspiredComfort food
Prep: 25m
Cook: 35m
Total: 60m
Medium

About this Dish

A deliciously crispy and cheesy eggplant dish, layered with rich marinara sauce and mozzarella cheese, perfect for a nutritious dinner.

Servings: 6

Ingredients

  • eggplants2(sliced)
  • mozzarella cheese2cups(shredded)
  • parmesan cheese0.5cup(grated)
  • eggs2(beaten)
  • bread crumbs1.5cups
  • marinara sauce2cups
  • all-purpose flour1cup

Seasonings

  • salt1teaspoon
  • black pepper0.5teaspoon

Equipment

  • oven
  • baking sheet
  • baking dish
  • mixing bowl

Steps

Step 1

Prepare the Eggplant

15 min
  • Preheat oven to 375°F (190°C).
  • Season sliced eggplants with salt and let sit for 10 minutes.
  • Pat dry the eggplants with a paper towel.

Checkpoints

  • Eggplants are patted dry
Step 2

Bread the Eggplant

10 min
  • Place flour, beaten eggs, and bread crumbs in separate bowls.
  • Dredge eggplant slices in flour, then dip in eggs, and coat with bread crumbs.

Checkpoints

  • Eggplants are coated
Step 3

Bake the Eggplant

20 minHeat: 375°F
  • Arrange eggplant on a baking sheet and bake for 20 minutes, flipping halfway.

Checkpoints

  • Eggplants are golden brown
Step 4

Assemble and Bake

15 minHeat: 375°F
  • In a baking dish, layer marinara sauce, baked eggplant, mozzarella, and parmesan.
  • Repeat layers and finish with cheese on top.
  • Bake for 15 minutes until cheese is bubbly and golden.

Checkpoints

  • Cheese is bubbly and golden

Notes

  • Serve with pasta or a side salad.

Serving Suggestions

  • Garlic bread
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