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Eggplant Parmesan

This Eggplant Parmesan features tender slices of roasted eggplant layered with vibrant marinara sauce and melted cheese. The dish combines crisp edges on the eggplant with a bubbling, cheesy top, creating a hearty and visually appealing comfort food. It involves roasting, layering, and baking to achieve its final golden and bubbly appearance.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 2 medium eggplants sliced into 1/4 inch rounds
  • 1 cup bread crumbs for coating
  • 1/2 cup grated Parmesan cheese for coating and topping
  • 2 cups marinara sauce spread between layers
  • 1 cup shredded mozzarella cheese for topping
  • 2 tbsp olive oil for brushing

Equipment

  • Baking sheet
  • Kitchen tongs

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Brush the eggplant slices lightly with olive oil on both sides.
  2. In a shallow bowl, combine bread crumbs and grated Parmesan cheese. Dip each eggplant slice into the mixture, pressing gently to coat evenly.
  3. Arrange the coated eggplant slices in a single layer on the prepared baking sheet. Bake for about 20 minutes, flipping halfway through, until they are golden and crispy on the edges.
  4. Remove the eggplant from the oven and set aside. Spread a thin layer of marinara sauce in a baking dish.
  5. Place a layer of roasted eggplant slices over the sauce, overlapping slightly to cover the surface.
  6. Spread another layer of marinara sauce over the eggplant, then sprinkle with shredded mozzarella cheese.
  7. Repeat the layering process—eggplant, sauce, cheese—until all ingredients are used, finishing with a final layer of cheese on top.
  8. Bake in the oven for about 15-20 minutes, until the cheese is bubbly and golden brown around the edges.
  9. Remove from the oven and let it rest for 5 minutes to set. Slice and serve hot, garnished with fresh herbs if desired.