Description
Indulge in this delicious Baked Eggplant Parmesan recipe that combines crispy eggplant slices with layers of marinara sauce, gooey cheese, and aromatic herbs. A comforting and satisfying vegetarian dish perfect for any occasion.
Ingredients
Eggplant:
- 2 medium eggplants sliced into 1/2-inch rounds
- 1 tablespoon salt
Breadcrumb Mixture:
- 2 cups Italian-style breadcrumbs
- 1 cup grated Parmesan cheese, divided
- 2 teaspoons dried Italian seasoning
Egg Wash:
- 3 large eggs, beaten
Assembly:
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup chopped fresh basil
- Olive oil spray
Instructions
- Prepare Eggplant: Salt eggplant slices and let sit to draw out moisture, then pat dry. Preheat oven and line baking sheets.
- Coat Eggplant: Dip slices in beaten eggs, coat with breadcrumb mixture, and bake until golden and crispy.
- Layer: Spread marinara in a baking dish, layer with eggplant, sauce, cheeses, and repeat.
- Bake: Bake until bubbly and golden, then let rest before serving.
Notes
- For a lighter option, use part-skim mozzarella.
- This dish can be assembled ahead of time and refrigerated.
- Serve with spaghetti, garlic bread, or a side salad.
