Description
Deliciously layered Eggplant Parmesan featuring crispy breaded eggplant slices, rich marinara sauce, and gooey mozzarella cheese, baked to perfection.
Ingredients
Scale
- 3 large eggplant peeled and thinly sliced
- 2 large eggs beaten
- 4 cups Italian seasoned bread crumbs
- 6 cups marinara sauce divided
- 1 (16 ounce) package mozzarella cheese shredded and divided
- ½ cup grated Parmesan cheese divided
- ½ teaspoon dried basil
Instructions
- Preheat your oven to 375°F (190°C).
- Dip each eggplant slice into the beaten eggs, then coat with Italian seasoned bread crumbs.
- Arrange the breaded eggplant slices on a baking sheet and bake for 20 minutes, flipping halfway through.
- In a baking dish, spread a layer of marinara sauce on the bottom.
- Layer half of the baked eggplant slices over the sauce, then sprinkle with half of the mozzarella and Parmesan cheese.
- Repeat the layers with the remaining eggplant, sauce, mozzarella, and Parmesan.
- Sprinkle dried basil on top before baking.
- Bake in the preheated oven for an additional 10 minutes or until the cheese is bubbly and golden.
- Allow to cool for a few minutes before slicing and serving.
Notes
For extra flavor, consider adding fresh herbs like basil or oregano to the layers.
- Prep Time: 45 minutes
- Cook Time: 55–60 minutes
- Category: Dinner, Main Course
- Method: baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 11 g
- Sodium: 1,250 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 10 g
- Protein: 23 g
- Cholesterol: 95 mg
Keywords: Eggplant Parmesan, baked eggplant, Italian recipe, vegetarian dish, comfort food