Italian Eggplant Parmesan Bake

• 1 large eggplant, sliced into 1/2-inch rounds
• 1 teaspoon salt
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup Italian-seasoned breadcrumbs
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese (dairy-free option available)
• 1/2 cup grated Parmesan cheese (omit for dairy-free)
• 1/4 cup chopped fresh basil
• 2 tablespoons olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 Sprinkle eggplant slices with salt and let sit for 10 minutes, then rinse and pat dry.
3. 3 Set up a breading station with flour, beaten eggs, and breadcrumbs.
4. 4 Dredge eggplant slices in flour, dip in egg, then coat with breadcrumbs.
5. 5 Heat olive oil in a skillet over medium heat and pan-fry eggplant until golden on both sides.
6. 6 Spread 1/2 cup marinara sauce in a baking dish. Layer with eggplant slices, mozzarella, Parmesan, and basil.
7. 7 Repeat layers until all ingredients are used, ending with cheese on top.
8. 8 Bake uncovered for 25-30 minutes, or until bubbly and golden.
9. 9 Let stand for 5 minutes before serving.

Nutrition

Tips

• For a lighter option, skip pan-frying and bake the breaded eggplant slices directly.
• Use gluten-free breadcrumbs for a gluten-free version.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Serving Suggestions

• Serve with a side of garlic bread and a fresh green salad.
• Pairs well with a glass of red wine.

FAQ