Eggplant Parmesan
Crispy, golden eggplant layered with rich marinara and plenty of melted mozzarella makes this classic comfort dish irresistibly satisfying. Baked until bubbly and deeply savory, it delivers a hearty vegetarian main with a perfect balance of crunch, tang, and gooey cheese.
Follow the steps below to cook the desired recipe
1. Preheat the oven to 400°F (200°C). Lightly grease a baking dish and set it aside.
2. Slice the eggplant into 1/2-inch rounds. If desired, lightly salt the slices and let them sit for 10 minutes to draw out moisture, then pat dry.
3. Dip each eggplant slice into the beaten eggs, allowing any excess to drip off.
4. Coat the eggplant slices in breadcrumbs, pressing gently so the crumbs adhere evenly.
5. Arrange the breaded eggplant in a single layer on a baking sheet and 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. Add a layer of baked eggplant, then spoon over more marinara and sprinkle with mozzarella.
7. Repeat the layering process with the remaining eggplant, sauce, and cheese, finishing with a generous layer of mozzarella 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 hold together.
9. Serve warm as a main dish with extra marinara on the side if desired.
1 large eggplant
2 eggs, beaten
1 cup breadcrumbs
2 cups marinara sauce
2 cups shredded mozzarella cheese
40
45
35
35
35
30
