Eggplant Parmesan
Crispy, golden eggplant layered with bright marinara and plenty of melted mozzarella, this comforting classic delivers a rich, savory main dish with satisfying texture in every bite. It’s hearty enough for dinner on its own, yet elegant enough to serve for guests with a simple salad or pasta on the side.
Follow the steps below to cook the desired recipe
1. Preheat the oven to 400°F (200°C) and lightly grease a baking dish with a little olive oil or cooking spray.
2. Slice the eggplant into 1/2-inch thick rounds, then sprinkle both sides with salt and let sit for 15 minutes to draw out excess moisture. Pat the slices dry with paper towels.
3. Set up two shallow bowls: one with the beaten eggs and one with the breadcrumbs mixed with black pepper.
4. Dip each eggplant slice into the beaten eggs, allowing the excess to drip off, then coat it thoroughly in breadcrumbs and press gently so the coating adheres.
5. Arrange the breaded eggplant slices on a baking sheet in a single layer. Lightly brush or drizzle with a little olive oil, then bake for 20 minutes, flipping halfway through, until golden and tender.
6. Spread a thin layer of marinara sauce over the bottom of the prepared baking dish. Arrange half of the baked eggplant slices over the sauce, then spoon more marinara over the top and sprinkle with one-third of the mozzarella.
7. Repeat with the remaining eggplant, more marinara, and another layer of mozzarella, finishing with the remaining cheese on top.
8. Bake for 20 to 25 minutes, until the cheese is melted, bubbling, and lightly browned. Let rest for 5 to 10 minutes before serving so the layers set nicely.
1 large eggplant
2 eggs, beaten
1 cup breadcrumbs
2 cups marinara sauce
2 cups shredded mozzarella cheese
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
40
45
35
35
35
30
