Description
This Baked Eggplant Parmesan is a delicious, healthier twist on the classic Italian comfort dish. Breaded slices of tender eggplant are baked to golden perfection and layered with a rich, homemade marinara sauce and gooey mozzarella cheese for a satisfying vegetarian meal that’s easy to prepare and perfect for family dinners.
Ingredients
For the Eggplant:
- 2 medium-sized eggplants, sliced into ½-inch rounds
- 2 large eggs (or flax eggs for a vegan option)
- 1 cup breadcrumbs (use whole wheat for a healthier option)
- ½ cup grated Parmesan cheese
- 1 tsp dried oregano
- 1 tsp garlic powder
- Salt and black pepper to taste
- Olive oil spray or a light drizzle of olive oil
For the Marinara Sauce:
- 2 cups marinara sauce (store-bought or homemade)
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
For Assembly:
- 2 cups shredded mozzarella cheese (or dairy-free cheese for a vegan option)
- Fresh basil leaves, for garnish
- Grated Parmesan (optional)
Instructions
- Prepare Baking Sheets: Line two large baking sheets with parchment paper or lightly grease them with olive oil to prevent sticking.
- Sweat the Eggplant: Sprinkle the eggplant slices with salt and let them sit for about 20 minutes to draw out excess moisture, then pat dry.
- Prepare Breading Mixtures: In one bowl, whisk the eggs or flax eggs until smooth. In another bowl, combine breadcrumbs, grated Parmesan, dried oregano, garlic powder, salt, and black pepper.
- Bread the Eggplant: Dip each eggplant slice into the egg mixture, coating fully, then press both sides into the breadcrumb mixture until well coated.
- Preheat Oven and Bake Eggplant: Preheat the oven to 400°F (200°C). Lightly spray or drizzle olive oil over the breaded slices placed on the baking sheets. Bake for 20–25 minutes, flipping halfway through, until golden and crisp.
- Make the Marinara Sauce: While the eggplant bakes, heat olive oil in a medium saucepan over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant. Stir in marinara sauce, dried basil, oregano, salt, and pepper. Let simmer for about 10 minutes.
- Assemble the Dish: Spread a thin layer of marinara sauce on the bottom of a large baking dish. Arrange a single layer of baked eggplant slices. Spoon more marinara over the eggplant and sprinkle with a generous amount of shredded mozzarella cheese.
- Layer and Top: Repeat layers of eggplant, sauce, and cheese until all ingredients are used, finishing with a cheese layer on top.
- Bake the Casserole: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for another 10 minutes until the cheese is bubbly and golden.
- Garnish and Serve: Remove from oven, garnish with fresh basil leaves and additional grated Parmesan if desired. Serve warm.
Notes
- For a vegan option, use flax eggs instead of eggs, dairy-free cheese, and omit Parmesan or use a vegan Parmesan substitute.
- Salting the eggplant reduces bitterness and prevents sogginess by drawing out excess moisture.
- Using whole wheat breadcrumbs can boost fiber content and add a nuttier flavor.
- You can prepare the breadcrumb coating and sauce ahead to save time on the day of cooking.
- This dish pairs well with a side salad or garlic bread for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.
