Description
Classic Italian Eggplant Parmesan featuring breaded and baked eggplant slices layered with marinara sauce, mozzarella, and Parmesan cheese, finished with fresh basil for a hearty vegetarian main course.
Ingredients
Scale
Eggplant Preparation
- 2 large eggplants, sliced into ½-inch rounds
- 1 tablespoon salt
Breading
- 2 cups Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
Egg Wash
- 2 large eggs
- 2 tablespoons milk
Assembly & Topping
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese (for topping)
- Fresh basil leaves (optional, for garnish)
- Olive oil spray or for brushing
Instructions
- Prepare Eggplant: Lay the eggplant slices on a paper towel-lined tray and sprinkle both sides with salt. Let sit for 30 minutes to draw out excess moisture. Afterward, pat dry with paper towels to remove any released water.
- Preheat Oven and Prepare Breading: Preheat your oven to 400°F (200°C). In a shallow bowl, combine the Italian-style breadcrumbs, ½ cup grated Parmesan cheese, dried oregano, and garlic powder. In a separate bowl, whisk together the eggs and milk to create the egg wash.
- Coat Eggplant Slices: Dip each eggplant slice first into the egg wash, ensuring it’s fully coated, then dredge it in the breadcrumb mixture to form a crispy coating. Place each coated slice on a baking sheet lined with parchment paper. Lightly spray or brush the slices with olive oil to promote browning.
- Bake Eggplant: Bake the breaded eggplant slices in the preheated oven for 20–25 minutes, flipping halfway through to ensure even crisping. The slices should be golden and firm once done.
- Assemble the Casserole: In a 9×13-inch baking dish, spread ½ cup of marinara sauce evenly over the bottom. Layer half of the baked eggplant slices on top. Spoon more marinara sauce over the eggplant, then sprinkle with mozzarella and Parmesan cheese. Repeat the layering with the remaining eggplant, marinara, and cheeses, finishing with a cheese layer on top.
- Bake the Casserole: Return the assembled dish to the oven and bake for another 20–25 minutes until the cheese is bubbly and golden brown on top.
- Rest and Serve: Allow the Eggplant Parmesan to rest for 10 minutes after baking to set. Garnish with fresh basil leaves if desired before serving.
Notes
- For a lighter version, consider grilling or air frying the eggplant slices instead of baking them.
- Using homemade marinara sauce can enhance the flavor, but quality store-bought marinara works wonderfully as well.
