Baked Eggplant Parmesan: A Cheesy Delight Awaits!
Baked Eggplant Parmesan is a hearty, cheesy, saucy, and comforting dish that features layers of roasted eggplant, marinara sauce, and a blend of mozzarella and parmesan cheese.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 large eggplants, sliced into 1/2-inch rounds
- Salt for sweating the eggplant
- 2 tablespoons olive oil
- 2 cups marinara or tomato basil sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Fresh chopped parsley or basil, for garnish
Instructions
- Lay eggplant slices on a baking sheet, sprinkle with salt, and let sit for 30 minutes to draw out moisture. Pat dry.
- Preheat oven to 400°F (200°C). Brush eggplant with olive oil and roast for 20–25 minutes, flipping halfway, until golden and tender.
- In a baking dish, spread a thin layer of marinara sauce. Layer roasted eggplant, followed by sauce, mozzarella, and parmesan. Repeat layers until ingredients are used up, finishing with cheese on top.
- Sprinkle oregano and garlic powder over the final layer.
- Bake for 25–30 minutes until bubbly and golden. Let cool for 10 minutes before serving. Garnish with fresh herbs.
Notes
- Salting the eggplant ensures it stays tender, not soggy.
- Use part-skim mozzarella for a lighter version.
- For gluten-free, skip breadcrumbs and keep it all veggie.
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 8g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 12g