Description
This Cheesy Baked Eggplant Parmesan is a delicious and healthier twist on the classic Italian favorite. Layers of crispy breaded eggplant slices are baked to golden perfection, then smothered in rich marinara sauce and topped with melted mozzarella and Parmesan cheeses. Perfect for a comforting family meal with a satisfying cheesy finish.
Ingredients
Scale
Eggplant and Breading
- 2 large eggplants, sliced into ½-inch thick rounds
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups breadcrumbs (preferably panko for extra crunch)
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Sauce and Cheese
- 1 cup marinara sauce
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Other
- 2 tablespoons olive oil
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking the eggplant slices.
- Prepare breading station: Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with garlic powder, oregano, basil, salt, and pepper to season the coating.
- Bread the eggplant: Dip each eggplant slice first into the flour, coating evenly, then into the eggs, and finally into the seasoned breadcrumb mixture. Place each breaded slice on the prepared baking sheet.
- Bake the eggplant slices: Drizzle the breaded slices with olive oil to help them crisp up and bake for 20-25 minutes, flipping once halfway through, until they turn golden brown and crispy on both sides.
- Assemble the dish: Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange half of the baked eggplant slices over the sauce, then sprinkle half of the mozzarella and Parmesan cheeses on top. Repeat layering with the remaining eggplant slices, sauce, and cheeses.
- Bake the assembled parmesan: Return the dish to the oven and bake for an additional 10-15 minutes until the cheese is melted, bubbly, and lightly golden. Let the dish cool for a few minutes before serving for the best texture and flavor.
Notes
- Using panko breadcrumbs gives extra crunch to the eggplant coating.
- Make sure to flip the eggplant slices halfway through baking to ensure even crispiness.
- You can add fresh basil or parsley as garnish for extra color and flavor.
- For a lighter version, reduce the cheese quantities or use part-skim mozzarella.
- Allow the dish to rest after baking so the layers set for easier serving.
