Go Back
–+ servings
Baked eggplant Parmesan topped with cheese and marinara sauce on a plate

Baked Eggplant Parmesan

A comforting and hearty dish featuring layers of breaded eggplant, marinara sauce, and two types of cheese, perfect for family gatherings or cozy evenings.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 300
Ingredients Method Nutrition Notes

Ingredients

Main ingredients

  • 2 large eggplants, sliced into rounds Sweat with salt before using.
  • 3 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup breadcrumbs Panko breadcrumbs can be used for extra crunch.
  • Olive oil for drizzling
  • Fresh basil for garnish

Method

Preparation

  • Preheat the oven to 375°F (190°C).
  • Sprinkle salt on the eggplant slices and let them sit for about 30 minutes to sweat. Rinse and pat dry.
  • Dredge each eggplant slice in flour, dip in the beaten eggs, then coat with breadcrumbs.

Baking

  • Arrange the breaded eggplant slices on a baking sheet, drizzle with olive oil, and bake for 25-30 minutes until golden and tender.
  • In a baking dish, spread a layer of marinara sauce. Layer half of the baked eggplant, half of the mozzarella, and a sprinkle of Parmesan. Repeat layers.
  • Top with the remaining cheese.
  • Bake for another 25-30 minutes or until the cheese is bubbly and golden.
  • Let cool slightly, garnish with fresh basil, and serve.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 15gFat: 10gSaturated Fat: 4gSodium: 600mgFiber: 8gSugar: 6g

Notes

Store leftovers in an airtight container in the fridge for 3-4 days or freeze for longer storage. For added flavor, mix in Italian herbs into the breadcrumbs.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!