Description
Cheesy Baked Eggplant Parmesan is a classic Italian-American comfort dish featuring layers of crispy baked eggplant slices, rich marinara sauce, and gooey melted mozzarella and Parmesan cheese.
Ingredients
Scale
- 2 medium eggplants, sliced into 1/2-inch rounds
- 1 tablespoon salt (for sweating eggplant)
- 2 cups breadcrumbs (Italian seasoned preferred)
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1/4 cup milk
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese (for layering)
- 1/4 cup chopped fresh basil or parsley (optional)
- Olive oil spray or cooking spray
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place eggplant slices on a paper towel, sprinkle with salt, and let sit for 30 minutes to remove moisture. Pat dry with more paper towels.
- In a shallow bowl, mix breadcrumbs with 1/2 cup grated Parmesan.
- In another bowl, whisk eggs with milk.
- Dip each eggplant slice in the egg mixture, then coat with breadcrumb mixture. Place on the baking sheet.
- Lightly spray both sides of the slices with olive oil and bake for 25–30 minutes, flipping halfway, until golden and crispy.
- In a 9×13-inch baking dish, spread a thin layer of marinara sauce, layer baked eggplant, more sauce, mozzarella, and Parmesan. Repeat until all ingredients are used, ending with cheese on top.
- Bake at 375°F (190°C) for 20–25 minutes until bubbly and cheese is melted and golden.
- Garnish with chopped basil or parsley before serving.
Notes
- Let the baked eggplant rest 10 minutes before serving for easier slicing.
- For extra crispiness, use panko breadcrumbs.
- You can prepare it a day ahead and bake before serving.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 370
- Sugar: 7g
- Sodium: 690mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 65mg
Keywords: eggplant parmesan, baked eggplant, vegetarian dinner, Italian recipe, cheesy casserole