Description
Baked Eggplant Parmesan is a comforting Italian classic that combines layers of crispy roasted eggplant, rich marinara sauce, and gooey mozzarella cheese. This dish not only pleases the palate but also provides a hearty serving of vegetables, making it an ideal choice for family dinners or special gatherings.
Ingredients
Scale
- 2 medium eggplants (about 1.5 lbs)
- 1 tsp salt
- 4 tbsp olive oil
- 2 cups marinara sauce (store-bought or homemade)
- 2 cups fresh mozzarella cheese, shredded
- ½ cup grated Parmesan cheese
- ½ cup fresh basil leaves
Instructions
- Preheat the oven to 400°F (200°C). Slice eggplants into half-inch rounds and sprinkle with salt; let sit on paper towels for 30 minutes to draw out moisture.
- Rinse salted eggplant slices and pat dry. Arrange on a parchment-lined baking sheet, drizzle with olive oil on both sides, and roast for 25-30 minutes until golden brown.
- In a baking dish, layer marinara sauce, roasted eggplant slices, and mozzarella cheese. Repeat layers until all ingredients are used, finishing with marinara and Parmesan cheese.
- Cover with aluminum foil and bake for 25 minutes; then remove foil and bake for an additional 15-20 minutes until bubbly and golden.
- Allow to cool slightly before topping with fresh basil leaves and serving.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 350
- Sugar: 8g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 30mg