Description
Savor the comforting layers of crispy breaded eggplant, rich marinara sauce, and gooey melted cheese in this classic Eggplant Parmesan Bake. Perfect as a vegetarian main dish or a hearty side, this recipe is easy to prepare and loved by everyone. Serve it with a crisp salad or garlic bread for a satisfying meal
Ingredients
Scale
- 2 large eggplants, sliced into 1/4-inch rounds
- 1 teaspoon salt (for sweating the eggplant)
- 2 cups Italian-seasoned breadcrumbs
- 1 cup grated Parmesan cheese, divided
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 3 large eggs, beaten
- 3 cups marinara sauce (store-bought or homemade)
- 2 cups shredded mozzarella cheese
- 1/4 cup fresh basil leaves (for garnish)
Instructions
- Prepare the Eggplant:
- Place eggplant slices on a paper towel-lined baking sheet. Sprinkle with salt and let sit for 30 minutes to remove excess moisture. Pat dry with paper towels.
- Bread the Eggplant:
- Preheat the oven to 375°F (190°C).
- Combine breadcrumbs, 1/2 cup Parmesan cheese, garlic powder, basil, and oregano in a shallow dish.
- Dip each eggplant slice into the beaten eggs, then coat with the breadcrumb mixture.
- Bake the Eggplant:
- Place the breaded eggplant slices on a greased baking sheet. Bake for 20 minutes, flipping halfway through, until golden and crispy.
- Assemble the Casserole:
- Spread a thin layer of marinara sauce at the bottom of a 9×13-inch baking dish.
- Arrange a single layer of baked eggplant slices over the sauce. Top with marinara sauce, mozzarella cheese, and a sprinkle of Parmesan cheese.
- Repeat layers until all ingredients are used, finishing with a generous layer of cheese on top.
- Bake the Casserole:
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Serve:
- Garnish with fresh basil leaves and serve hot with garlic bread or a side salad.
Notes
- For a healthier option, use whole wheat breadcrumbs and low-fat cheese.
- To make the dish gluten-free, substitute breadcrumbs with gluten-free breadcrumbs.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 50
- Category: Main Course