Description
A delicious and healthier version of the classic Italian Eggplant Parmesan, baked to perfection with crispy breaded eggplant slices layered with rich marinara sauce and melted mozzarella cheese. This comforting dish is perfect for families and guests, offering a flavorful and satisfying vegetarian meal.
Ingredients
Scale
Eggplant Preparation
- 2 large eggplants, sliced into 1/2-inch rounds
- Salt (for sweating the eggplant)
Breading
- 1 1/2 cups breadcrumbs (preferably Italian seasoned)
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 2 tablespoons milk
Assembly
- 1 1/2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup fresh basil, chopped (optional, for garnish)
- Olive oil spray or drizzle
Instructions
- Prepare and Sweat the Eggplant: Lay the sliced eggplant on a baking sheet lined with paper towels or a clean kitchen towel. Sprinkle salt generously on both sides of the eggplant slices. Let them sweat for about 30 minutes to remove excess moisture and bitterness. Pat dry thoroughly with paper towels.
- Preheat Oven and Prepare Breading Station: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a shallow bowl, combine the Italian seasoned breadcrumbs and grated Parmesan cheese. In another bowl, whisk together the eggs and milk to create the egg wash.
- Bread the Eggplant Slices: Dip each eggplant slice first into the egg mixture, ensuring it’s fully coated, then dredge it in the breadcrumb and Parmesan mixture to cover completely. Place the breaded slices on the prepared baking sheet. Lightly spray or drizzle olive oil over the top to help them crisp up during baking.
- Bake the Eggplant: Bake the slices in the preheated oven for 20 minutes. Carefully flip each slice and continue baking for another 15-20 minutes, or until both sides are golden brown and crispy.
- Assemble the Eggplant Parmesan: Reduce the oven temperature to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a baking dish. Add a layer of baked eggplant slices, followed by a layer of marinara sauce and shredded mozzarella cheese. Repeat these layers until all ingredients are used, finishing with a top layer of marinara sauce and mozzarella cheese.
- Bake the Assembled Dish: Place the baking dish in the oven and bake for 20-25 minutes, or until the cheese on top is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove from the oven, garnish with freshly chopped basil if desired, and serve hot with your favorite side of pasta or a light salad.
Notes
- Salting the eggplant slices removes bitterness and prevents sogginess during baking.
- For extra crispiness, you can drizzle olive oil over the breaded slices before baking or use an olive oil spray for even coverage.
- This dish can be prepared in advance and baked just before serving.
- For a gluten-free version, substitute the breadcrumbs with gluten-free breadcrumbs.
- If fresh basil is unavailable, dried basil or parsley can be used as alternative garnishes.
