Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cheesy Baked Eggplant Parmesan Recipe

Cheesy Baked Eggplant Parmesan Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 23 reviews

  • Author: admin
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

This Cheesy Baked Eggplant Parmesan recipe is a comforting Italian classic featuring layers of breaded and baked eggplant slices smothered in marinara sauce and melted mozzarella cheese, topped with Parmesan and fresh basil. It’s a delicious vegetarian main course ideal for family dinners or special occasions, offering a perfect balance of crispy texture and rich, cheesy flavors.


Ingredients

Scale

Eggplant Preparation

  • 2 medium eggplants, sliced into 1/2-inch rounds
  • 1 tablespoon salt (for sweating the eggplant)

Breading Station

  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 1/2 cups Italian-style breadcrumbs
  • 2 tablespoons grated Parmesan cheese (for breadcrumb mix)

Main Dish Components

  • 2 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese (for topping)
  • 2 tablespoons olive oil or cooking spray
  • Chopped fresh basil for garnish

Instructions

  1. Sweat the Eggplant: Lay the eggplant slices on a paper towel-lined baking sheet and sprinkle evenly with salt. Let them sit for 30 minutes to draw out excess moisture, which helps reduce bitterness and prevents sogginess. After 30 minutes, pat the slices dry with paper towels to remove drawn-out liquid.
  2. Preheat the Oven and Prepare Baking Sheets: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper and lightly grease them with olive oil or cooking spray to prevent sticking.
  3. Set Up Breading Station: Arrange three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of Italian-style breadcrumbs combined with 2 tablespoons grated Parmesan cheese. This setup will streamline the coating process.
  4. Bread the Eggplants: Dip each eggplant slice first in the flour, shaking off excess. Then dip into the beaten eggs, allowing excess to drip off. Finally, coat thoroughly in the breadcrumb and Parmesan mixture, pressing lightly so the coating adheres well.
  5. Bake the Eggplant Slices: Arrange the breaded eggplant slices in a single layer on the prepared baking sheets. Bake for 20 to 25 minutes at 400°F, flipping the slices halfway through the baking time to ensure even golden crispiness on both sides.
  6. Assemble the Casserole: In a 9×13-inch baking dish, spread a thin layer of marinara sauce to prevent sticking. Layer half of the baked eggplant slices over the sauce, followed by a layer of marinara sauce and sprinkle with half the shredded mozzarella cheese. Repeat layering with the remaining eggplant, marinara, and mozzarella.
  7. Top and Bake the Dish: Finish by spreading the remaining marinara sauce on top. Sprinkle with the remaining mozzarella and the 1/4 cup grated Parmesan cheese. Bake uncovered for 20 minutes at 400°F, or until the sauce is bubbling and the cheese is melted and golden brown.
  8. Rest and Garnish: Remove the dish from the oven and let it cool for 5 minutes to set. Garnish with chopped fresh basil before serving to add a fresh, aromatic touch.

Notes

  • You can prepare this dish ahead of time by assembling it and refrigerating until ready to bake.
  • Use a high-quality marinara sauce or homemade sauce for the best flavor.
  • For a lower-carb option, replace all-purpose flour with almond flour or use crushed pork rinds instead of breadcrumbs.
  • To make it vegan, substitute eggs with a flax egg and use vegan cheese alternatives.
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 slice
  • Calories: 360
  • Sugar: 6g
  • Sodium: 720mg
  • Fat: 20g
  • Saturated Fat: 9g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Protein: 16g
  • Cholesterol: 80mg