Baked Eggplant Parmesan
This baked eggplant parmesan is a comforting dish that everyone will love. It's simple yet delicious, making it perfect for an autumn dinner. Enjoy the crispy, cheesy layers without the fuss of frying.
Ingredients
- 2 medium eggplants, sliced into 1/4 inch rounds
- 2 teaspoons salt
- 1 cup all-purpose flour
- 3 large eggs
- 1 cup breadcrumbs
- 1/2 cup grated parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- Olive oil, for drizzling
- Fresh basil leaves, for garnish
Method
- Preheat the oven to 375°F (190°C). Arrange the eggplant slices on a baking sheet and sprinkle both sides with salt. Let sit for 15 minutes, then pat dry with paper towels to remove excess moisture.
- Prepare a dredging station: place the flour in a shallow dish, beat the eggs in a second shallow dish, and mix the breadcrumbs, parmesan cheese, oregano, and garlic powder in a third shallow dish.
- Dip each eggplant slice first in flour, then in the beaten eggs, and finally coat with the breadcrumb mixture, pressing to adhere.
- Place the coated eggplant slices on a greased baking sheet. Drizzle with olive oil. Bake for 25 minutes, flipping halfway through, until golden and crispy.
- Spread 1/2 cup of marinara sauce over the bottom of a 9x13 inch baking dish. Layer half of the baked eggplant slices, top with another 1 cup of marinara sauce and 1 cup of mozzarella cheese. Repeat layering with remaining eggplant, sauce, and cheese.
- Bake for 25 minutes, or until the cheese is melted and bubbly. Let cool slightly before serving.
- Garnish with fresh basil leaves before serving.