Classic Baked Eggplant Parmesan
A hearty vegetarian dish featuring layers of crispy eggplant, marinara sauce, and gooey cheese.
Equipment
- Baking Dish
- Skillet
- Mixing Bowl
- Baking Sheet
Ingredients
Vegetables
- 2 medium Eggplants About 1 pound each, sliced into 1/4-inch rounds.
Sauces
- 4 cups Marinara Sauce Store-bought or homemade.
Cheeses
- 2 cups Mozzarella Cheese Shredded, for gooey texture.
- 1 cup Parmesan Cheese Freshly grated for flavor.
Breadcrumbs
- 1 cup Breadcrumbs Seasoned for added crunch.
Herbs
- 1/4 cup Fresh Basil Chopped, for flavor.
Oils
- 1/4 cup Olive Oil Extra virgin for drizzling and sautéing.
Seasonings
- 1 teaspoon Salt To taste.
- 1/2 teaspoon Black Pepper To taste.
Instructions
- Preheat your oven to 375°F (190°C).
- Slice eggplants into 1/4-inch rounds, sprinkle with salt, and let sit for 30 minutes.
- Rinse the eggplant slices under cold water and pat dry.
- Heat olive oil in a skillet and sauté eggplant slices until golden brown, about 3-4 minutes per side.
- In a bowl, mix marinara sauce with half of the chopped basil.
- In a baking dish, layer marinara sauce, sautéed eggplant, mozzarella, and Parmesan. Repeat layers, finishing with cheese on top.
- Sprinkle breadcrumbs on top and drizzle with olive oil.
- Cover with foil and bake for 30 minutes, then remove foil and bake for an additional 15-20 minutes until bubbly and golden.
- Let cool for 10 minutes before serving. Garnish with remaining basil and extra Parmesan if desired.
Notes
For variations, consider adding sautéed vegetables or using different cheeses.