Baked Eggplant Parmesan

Baked Eggplant Parmesan is a classic Italian dish that combines tender, breaded slices of eggplant with rich marinara sauce and gooey melted cheese for a hearty, comforting meal. Unlike the traditional fried version, this healthier take on Eggplant Parmesan is baked, allowing the eggplant to become beautifully golden and crispy without excess oil. Layered with mozzarella and Parmesan, and baked until bubbly, it’s perfect for dinner parties or a cozy family meal. Serve it with a side of pasta or a fresh salad, and you’ve got a satisfying, delicious dish that’s sure to impress.

Ingredients

• 2 medium eggplants, sliced into 1/4-inch rounds
• 1 cup breadcrumbs (gluten-free if needed)
• 1/2 cup grated Parmesan cheese
• 2 large eggs, beaten
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• Salt and pepper to taste
• Olive oil for drizzling
• Fresh basil for garnish (optional)

Instructions

1. Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
2. Prepare the eggplant: Lay the sliced eggplant on paper towels and sprinkle with salt. Let them sit for 20 minutes to draw out excess moisture. Pat the slices dry.
3. Bread the eggplant: In one shallow bowl, beat the eggs. In another, mix the breadcrumbs, Parmesan cheese, oregano, basil, salt, and pepper. Dip each eggplant slice into the egg, then coat in the breadcrumb mixture, pressing gently to ensure the crumbs stick.
4. Bake the eggplant: Arrange the breaded eggplant slices on the prepared baking sheet in a single layer. Drizzle lightly with olive oil. Bake for 20-25 minutes, flipping halfway through, until the eggplant is golden and crispy.
5. Assemble the dish: In a baking dish, spread a thin layer of marinara sauce. Layer half of the baked eggplant slices on top, followed by half of the mozzarella and marinara. Repeat with the remaining eggplant, sauce, and cheese.
6. Bake: Bake for 20-25 minutes, or until the cheese is melted and bubbly. Let the dish rest for 5 minutes before serving.
7. Serve: Garnish with fresh basil and serve hot.

This Baked Eggplant Parmesan is a lighter, flavorful version of the classic dish, with perfectly crispy eggplant, rich marinara, and a gooey layer of cheese in every bite!