Description
Crispy, cheesy, and baked to golden perfection, this eggplant parmesan will become your new weeknight favorite. A lighter twist on a classic comfort dish that still delivers every bit of satisfying flavor.
Ingredients
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2 large eggplants, sliced into ½-inch rounds
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2 cups (240 g) breadcrumbs
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1 cup (120 g) grated Parmesan cheese
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2 cups (226 g) shredded mozzarella cheese
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2 cups (475 ml) marinara sauce
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2 large eggs, beaten
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½ cup (60 g) all-purpose flour
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1 teaspoon garlic powder
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1 teaspoon Italian seasoning
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Salt and black pepper to taste
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Fresh basil for garnish
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Olive oil or cooking spray
Instructions
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Preheat oven to 425°F (220°C) and prepare a baking sheet with a wire rack.
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Slice eggplants, salt both sides, rest 20–30 minutes, then pat dry.
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Set up bowls for flour, beaten eggs, and breadcrumb mixture.
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Dredge eggplant in flour, dip in egg, then coat with breadcrumbs.
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Place slices on wire rack, lightly oil, and bake 20–25 minutes.
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Reduce oven to 375°F (190°C).
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Layer marinara, eggplant, and cheese in a baking dish and repeat.
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Bake 25–30 minutes until golden and bubbly.
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Let rest, garnish with basil, and serve hot.
Notes
This dish can be made ahead of time; simply prepare the layers and store in the refrigerator until you are ready to bake.
- Prep Time: 15 mins
- Cook Time: 25mins