Eggplant Parmesan Bake
This Eggplant Parmesan Bake brings together layers of crispy breaded eggplant, rich marinara sauce, and melty cheese to create a vegetarian masterpiece that even meat-lovers will crave.
Ingredients
- 2 large eggplants sliced into ¼-inch rounds
- 3 cups Italian-seasoned breadcrumbs
- 4 large eggs
- 1 cup all-purpose flour
- 3 cups marinara sauce homemade or store-bought
- 2 cups shredded mozzarella cheese
- 1 cup freshly grated Parmesan cheese
- ¼ cup fresh basil leaves
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Start by salting your eggplant slices and letting them sit for 30 minutes. This draws out excess moisture and bitterness. Pat them dry thoroughly with paper towels.
- Set up your breading station: one shallow dish with flour, another with beaten eggs, and a third with seasoned breadcrumbs.
- Dip each eggplant slice first in flour, then egg, and finally breadcrumbs, ensuring even coating.
- Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices until golden brown, about 2-3 minutes per side. Place on paper towels to drain excess oil.
- Preheat your oven to 375°F (190°C).
- In a 9x13 baking dish, spread a thin layer of marinara sauce. Add a layer of fried eggplant, slightly overlapping the slices.
- Top with marinara sauce, mozzarella, and Parmesan. Repeat layers until all ingredients are used, finishing with cheese on top.
- Bake uncovered for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Let rest for 10 minutes before serving. Garnish with fresh basil leaves.