Description
Deliciously layered eggplant, marinara sauce, and cheese, baked to perfection.
Ingredients
Scale
- 3 large eggplant
- peeled and thinly sliced
- 2 large eggs
- beaten
- 4 cups Italian seasoned bread crumbs
- 6 cups marinara sauce
- divided
- 1 (16 ounce) package mozzarella cheese
- shredded and divided
- ½ cup grated Parmesan cheese
- divided
- ½ teaspoon dried basil
Instructions
- Preheat your oven to 375°F (190°C).
- Dip each eggplant slice into the beaten eggs, then coat with Italian seasoned bread crumbs.
- In a baking dish, spread a layer of marinara sauce, followed by a layer of eggplant slices.
- Sprinkle some mozzarella and Parmesan cheese, then add a pinch of dried basil.
- Repeat the layers until all ingredients are used, finishing with cheese on top.
- Cover with foil and bake for 25 minutes, then uncover and bake for an additional 5 minutes or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
Make sure to salt the eggplant slices and let them sit for 30 minutes to draw out excess moisture. This helps reduce bitterness.
- Prep Time: 45 minutes
- Cook Time: 55–60 minutes
- Category: Dinner, Main Course
- Method: baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 11 g
- Sodium: 1,250 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 10 g
- Protein: 23 g
- Cholesterol: 95 mg
Keywords: Eggplant Parmesan, Italian eggplant dish, baked eggplant, vegetarian recipes