Eggplant Parmesan Baked
Eggplant Parmesan Baked is a comforting, cheesy dish that layers tender eggplant with rich marinara sauce and creamy mozzarella. Perfect for weeknight dinners or special occasions, this recipe combines vibrant flavors and textures to create a delightful meal that will leave your family and friends craving more.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 medium eggplants (about 1 lb each)
- 3 cups marinara sauce
- 2 cups fresh mozzarella cheese, sliced
- 1 cup grated Parmesan cheese
- 1/2 cup fresh basil leaves
- 3 tbsp olive oil
- Salt and pepper, to taste
- 1 cup panko breadcrumbs
Instructions
- Slice eggplants into ¼-inch rounds, sprinkle with salt, and let sit for 30 minutes to draw out moisture. Rinse and pat dry.
- Heat olive oil in a skillet over medium heat and fry eggplant slices until golden brown on both sides.
- In a baking dish, layer marinara sauce, half of the eggplant, half of the mozzarella, and some grated Parmesan.
- Repeat the layering process with remaining ingredients, finishing with fresh basil on top.
- Combine panko breadcrumbs with olive oil and sprinkle over the dish.
- Bake at 375°F for 25 minutes covered with foil, then remove foil and bake for an additional 15–20 minutes until bubbly and golden brown.
Nutrition
- Serving Size: 1 slice (approximately 200g)
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 40mg