Oven-baked to perfection, this Eggplant Parmesan is a healthier twist on the classic, without skimping on flavor. Layers of crispy eggplant, rich marinara, and melted cheese come together in this irresistible dish.
Why This Recipe Works
- The eggplant is salted and rested to remove bitterness, ensuring a sweet, tender base.
- Baking instead of frying cuts calories but keeps the crunch with a golden breadcrumb coating.
- Layering with high-quality marinara and a mix of cheeses creates a depth of flavor in every bite.
Ingredients
- 2 large eggplants, sliced into 1/2-inch rounds
- 1 tbsp salt
- 2 cups breadcrumbs
- 1 cup grated Parmesan cheese
- 2 eggs, beaten
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup olive oil
Equipment Needed
- Baking sheets
- Paper towels
- Mixing bowls
- 9×13 inch baking dish
Instructions
Prep the Eggplant
Arrange eggplant slices on a baking sheet, sprinkle both sides with salt, and let sit for 30 minutes. This draws out moisture and bitterness. Rinse and pat dry with paper towels.
Coat and Bake the Eggplant
Preheat oven to 375°F. Dip each slice in beaten eggs, then coat with a mixture of breadcrumbs and Parmesan. Place on oiled baking sheets, drizzle with olive oil, and bake for 25 minutes, flipping halfway, until golden.
Layer the Casserole
Spread a layer of marinara in the baking dish, add a layer of eggplant, then more sauce, and a sprinkle of mozzarella. Repeat layers, finishing with cheese.
Bake to Perfection
Bake uncovered at 375°F for 35 minutes, until bubbly and golden. Let stand for 10 minutes before serving.
Tips and Tricks
For an extra crispy coating, mix panko breadcrumbs with traditional. Always use fresh, high-quality marinara for the best flavor. Letting the baked dish rest before serving ensures cleaner slices.
Recipe Variations
- Add a layer of sautéed mushrooms or spinach for a veggie boost.
- Substitute zucchini for eggplant for a different twist.
- Use a blend of cheeses like provolone or fontina for a richer taste.
Frequently Asked Questions
Can I make this ahead?
Yes, assemble the dish up to a day in advance and refrigerate. Add 10-15 minutes to the baking time if starting cold.
How do I store leftovers?
Cover and refrigerate for up to 3 days. Reheat in the oven for best texture.
Can I freeze Eggplant Parmesan?
Yes, bake until just set, cool completely, then freeze. Thaw overnight in the fridge and reheat at 350°F until heated through.
Summary
This Baked Eggplant Parmesan is a lighter, yet equally delicious version of the classic. With crispy eggplant, rich marinara, and gooey cheese, it’s a crowd-pleaser that’s easy to make.