Baked Eggplant Parmesan
A healthier take on the classic Italian dish with layers of crispy, breaded eggplant slices smothered in rich marinara sauce and melty cheese – all without the hassle of frying.
Ingredients
- 2 large eggplants sliced into 1/4-inch rounds
- 3 cups Italian-seasoned breadcrumbs
- 1 cup grated Parmesan cheese divided
- 4 large eggs
- 1/2 cup milk
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup fresh basil chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Start by salting your eggplant slices generously and letting them sit for 30 minutes. This draws out excess moisture and bitterness.
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Pat the eggplant slices dry with paper towels. This ensures they'll get crispy when baked.
- Set up your breading station: combine eggs and milk in one bowl, and mix breadcrumbs with 1/2 cup Parmesan cheese in another.
- Dip each eggplant slice in the egg mixture, then coat with the breadcrumb mixture. Place on prepared baking sheets.
- Drizzle or spray the breaded slices with olive oil.
- Bake for 20 minutes, flip, then bake another 10 minutes until golden brown.
- In a 9x13 baking dish, spread 1 cup marinara sauce. Layer half the eggplant slices, followed by more sauce, mozzarella, and Parmesan.
- Repeat layers, finishing with cheese on top.
- Bake for 20-25 minutes until the cheese is bubbly and golden.
- Let rest for 10 minutes before serving. Garnish with fresh basil.