Description
A healthier, baked version of the classic Eggplant Parmesan, featuring crispy eggplant, rich marinara, and gooey cheese.
Ingredients
- 1 large eggplant, sliced into ½-inch rounds
- Salt
- 1 cup flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- 1 teaspoon Italian herbs
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the eggplant slices by sprinkling them with salt and letting them sit for 30 minutes to draw out moisture.
- Rinse and pat dry the eggplant slices.
- Dredge the slices in flour, dip in beaten eggs, and coat with seasoned breadcrumbs.
- Place the breaded eggplant on a baking sheet and bake until golden and crispy, about 20 minutes.
- In a baking dish, layer the baked eggplant with marinara sauce and mozzarella cheese, and sprinkle grated Parmesan on top.
- Bake the assembled dish until bubbly and golden, about 15-20 minutes.
- Allow it to rest for about 10 minutes before serving.
Notes
For extra crunch, use panko breadcrumbs mixed with grated Parmesan. Pair with a fresh side salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian