Description
A comforting and cheesy Eggplant Parmesan Bake, perfect for cozy dinners and feeding a family.
Ingredients
Scale
- 2 medium eggplants, sliced into 1/4-inch to 1/2-inch rounds
- 2 cups marinara sauce
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 cup breadcrumbs
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Optional: Crushed red pepper flakes
- Optional: Fresh spinach
- Optional: Sliced mushrooms or roasted red peppers
- Optional: 1–2 cloves garlic, minced
- Optional: Balsamic glaze
Instructions
- Preheat your oven to 375°F (190°C) and prepare baking sheets.
- Salt the eggplant slices and let them rest for 30 minutes; rinse and pat dry.
- Oil and season the eggplant slices with olive oil, pepper, and Italian seasoning.
- Roast eggplant in the oven for 20–25 minutes, flipping halfway through.
- In a baking dish, spread marinara sauce as the base layer.
- Layer half of the eggplant, then add half of the mozzarella, half of the Parmesan, and half of the breadcrumbs.
- Repeat the layers with the remaining ingredients.
- Bake for 30–35 minutes until golden and bubbly. Broil at the end for extra crisp.
- Allow to cool for 5–10 minutes and garnish with fresh basil before serving.
Notes
This recipe is forgiving and can be customized with your choice of vegetables and cheeses.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg
Keywords: eggplant, parmesan, vegetarian, comfort food, baked