Vegetarian Eggplant Parmesan
This recipe strikes the perfect balance between crispy, cheesy, and absolutely satisfying. It's a lighter version, baked instead of fried.
Ingredients
- 2 large eggplants sliced into 1/4-inch rounds
- 2 cups seasoned breadcrumbs
- 1 cup freshly grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 3 large eggs
- 1/4 cup milk
- 2 24-oz jars marinara sauce (or homemade)
- 1/4 cup fresh basil chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Start by salting your eggplant slices and letting them rest for 15 minutes. This draws out excess moisture and any bitterness. Pat them dry thoroughly with paper towels.
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Set up your breading station: In one shallow dish, mix eggs with milk. In another, combine breadcrumbs, 1/2 cup Parmesan, salt, and pepper.
- Dip each eggplant slice in the egg mixture, then coat with breadcrumbs. Place on prepared baking sheets.
- Drizzle or brush olive oil over the breaded slices. Bake for 25 minutes, flipping halfway through, until golden brown.
- In a 9x13 baking dish, spread 1 cup marinara sauce. Layer half the eggplant slices, top with sauce, mozzarella, and Parmesan. Repeat layers.
- Bake for 20-25 minutes until cheese is bubbly and golden. Let rest for 10 minutes before serving.