Baked Eggplant Parmesan
Layered eggplant slices breaded, fried, and baked with marinara sauce and melted cheese. Assembled in a pan and finished in the oven until bubbly and golden.
Ingredients
Method
Slice eggplant lengthwise into 1/4-inch-thick slabs. Arrange on paper towels, sprinkle with salt, and let sit 20 minutes to release moisture; pat dry.
Set up three shallow bowls: flour in the first, beaten eggs in the second, breadcrumbs mixed with 1/2 cup parmesan in the third.
Heat olive oil in a large skillet over medium-high heat. Dredge each eggplant slice in flour, tap off excess, dip in egg, then coat with breadcrumb mixture.
Fry eggplant in batches 2 to 3 minutes per side until golden; transfer to paper towels. Do not crowd the pan.
Preheat oven to 375°F. Spread 1/2 cup marinara sauce on the bottom of a 9x13 inch baking dish.
Layer half the fried eggplant over sauce, overlapping slightly. Top with 1 cup marinara sauce, 1/2 cup mozzarella, and 2 tbsp fresh basil.
Layer remaining eggplant, then 1 cup marinara sauce, remaining mozzarella, and remaining parmesan cheese.
Bake at 375°F for 25 to 30 minutes until cheese is melted and bubbly at the edges.
Let rest 5 minutes. Garnish with remaining fresh basil and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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