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Baked Eggplant Parmesan

A comforting vegetarian dish made with layers of marinara sauce, cheese, and tender eggplant, perfect for any meal.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Eggplant Preparation
  • 2 large eggplants Slice into 1/2-inch thick rounds
  • Salt For drawing out moisture
Main Ingredients
  • 2 cups marinara sauce
  • 2 cups mozzarella cheese, shredded
  • 1 cup parmesan cheese, grated
  • 1 cup breadcrumbs
  • 2 tablespoons olive oil For brushing eggplant slices
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Pepper To taste

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Slice the eggplants into 1/2-inch thick rounds.
  3. Sprinkle salt on the eggplant slices and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
  4. In a bowl, mix breadcrumbs, garlic powder, Italian seasoning, salt, and pepper.
Assembly and Baking
  1. Brush each eggplant slice with olive oil, then coat with the breadcrumb mixture.
  2. Arrange a layer of eggplant slices on a baking sheet.
  3. Spread marinara sauce over the eggplants, then add mozzarella cheese and a sprinkle of parmesan cheese.
  4. Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
  5. Bake in the preheated oven for about 25-30 minutes or until the cheese is bubbly and golden brown.
  6. Let it cool for a few minutes before serving.

Notes

Ensure to salt the eggplants to remove excess moisture. Using fresh ingredients will enhance the flavor. For a spicier dish, add red pepper flakes to the marinara sauce. You can also add spinach or mushrooms for variation.