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Eggplant Parmigiana

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A classic Italian vegetarian comfort dish with layers of breaded eggplant, marinara sauce, mozzarella, and Parmesan cheese, baked to perfection.

Ingredients

Scale
  • 2 large eggplants, sliced into ½-inch rounds
  • 1 tablespoon salt
  • 2 cups marinara sauce (homemade or store-bought)
  • 2 cups shredded mozzarella cheese
  • ¾ cup grated Parmesan cheese
  • 1½ cups Italian-style breadcrumbs
  • 2 large eggs

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Place eggplant slices in a colander, sprinkle with salt, and let sit for 30 minutes to draw out moisture. Pat dry with paper towels.
  3. In a shallow bowl, beat eggs. Place breadcrumbs in another shallow bowl.
  4. Dip each eggplant slice into the beaten eggs, then coat with breadcrumbs.
  5. Arrange breaded eggplant slices on a baking sheet lined with parchment paper. Bake for 15 minutes, flipping halfway, until golden.
  6. Spread a thin layer of marinara sauce in the bottom of a 9×13-inch baking dish.
  7. Layer half the eggplant slices over the sauce. Top with half the remaining marinara, half the mozzarella, and half the Parmesan.
  8. Repeat layers with remaining eggplant, sauce, and cheeses.
  9. Bake uncovered for 25-30 minutes, until bubbly and cheese is melted and golden.
  10. Let rest for 10 minutes before serving.

Notes

For a gluten-free version, use gluten-free breadcrumbs. The salting step is crucial to remove bitterness and excess moisture from the eggplant.

Nutrition

Find it online: https://cheerychop.com/baked-eggplant-parmesan-recipe/