Description
A classic, cozy Italian favorite with crispy breaded eggplant, rich marinara, and gooey melted cheese, perfect for family dinners or meal prep.
Ingredients
Scale
- 2 large eggplants, sliced into ¼-inch rounds
- Salt, for sweating the eggplant
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups Italian-style breadcrumbs
- ¾ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 3 cups marinara sauce
- Handful of fresh basil leaves, torn
- ¼ cup olive oil
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper if baking eggplant separately.
- Set up dredging stations with flour, beaten eggs, and breadcrumbs mixed with Parmesan cheese.
- Salt eggplant slices and let sit for 30 minutes. Pat dry.
- Dredge each slice in flour, then egg, then breadcrumbs. Bake or fry until golden.
- Lightly oil a 9×13-inch baking dish. Begin layering: sauce, eggplant, mozzarella, Parmesan. Repeat layers.
- Cover with foil and bake for 25 minutes. Uncover and bake for another 15–20 minutes until bubbly and golden.
- Let rest for 10 minutes before serving. Garnish with fresh basil.
Notes
- Use homemade marinara for richer flavor.
- Double-dredging ensures extra crispy layers.
- Letting it rest helps layers set properly.
- Make ahead and refrigerate or freeze for later.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 8g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 17g
- Cholesterol: 95mg
Keywords: eggplant parmesan, vegetarian dinner, Italian comfort food, baked eggplant, cheesy casserole