Eggplant Parmesan Baked
Eggplant Parmesan Baked is a comforting vegetarian dish that combines crispy eggplant, tangy marinara sauce, and gooey melted cheese into a deliciously layered masterpiece. Perfect for family gatherings or cozy dinners, this recipe is a crowd-pleaser that will have everyone asking for seconds. With its golden crust and rich flavors, you’ll be transported to an Italian kitchen with every bite!
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 medium eggplants (about 1.5 lbs), sliced into 1/4-inch rounds
- 2 cups marinara sauce (store-bought or homemade)
- 8 oz fresh mozzarella cheese, sliced
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup fresh basil leaves
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
- 1 cup panko breadcrumbs
Instructions
- Preheat your oven to 375°F (190°C).
- Sprinkle sliced eggplants with salt and let sit for 30 minutes to draw out moisture; rinse and pat dry.
- Coat each slice in olive oil followed by panko breadcrumbs.
- Arrange on a baking sheet and bake for 25-30 minutes until golden brown.
- In a baking dish, layer marinara sauce, half of the baked eggplants, mozzarella, and basil; repeat layers finishing with sauce and cheese.
- Cover with foil and bake for an additional 30 minutes; remove foil and bake another 15 minutes until bubbly.
- Let rest for 10 minutes before serving.
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 290
- Sugar: 6g
- Sodium: 570mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 30mg