Table of Contents
Eggplant Parmesan is a classic Italian dish loved by many for its rich flavors and satisfying texture. This simple baked version offers a healthier alternative to traditional fried recipes while maintaining delicious taste.
Ingredients
- 2 large eggplants
- 1 cup marinara sauce
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup Italian-style bread crumbs
- 2 large eggs
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
Preheat your oven to 400°F (200°C). Slice the eggplants into ¼-inch thick rounds. Season with salt and let them sit for 10 minutes to draw out excess moisture, then pat dry.
In a shallow bowl, beat the eggs. In another bowl, place the bread crumbs. Dip each eggplant slice into the eggs, then coat with bread crumbs.
Arrange the coated eggplant slices on a baking sheet lined with parchment paper. Drizzle or spray with olive oil to help them crisp up in the oven. Bake for 20-25 minutes, flipping halfway through, until golden brown.
Once baked, spread a thin layer of marinara sauce over each slice, then sprinkle with mozzarella and Parmesan cheeses. Return to the oven and bake for an additional 10 minutes, or until cheese is melted and bubbly.
Serving Suggestions
Garnish with fresh basil leaves and serve hot. This dish pairs well with a side of spaghetti, a crisp green salad, or crusty bread for a complete meal.
Tips for Success
- Use fresh eggplants for the best flavor and texture.
- Let the eggplants sit with salt to reduce bitterness and moisture.
- For extra crispiness, you can add a sprinkle of Parmesan to the bread crumbs.
- Feel free to customize with your favorite herbs or spices.