Baked Eggplant Parmesan with Marinara Sauce
This classic Italian dish is a delicious and easy way to enjoy eggplant. The crispy, breaded eggplant is topped with a rich marinara sauce and melted mozzarella cheese, making it a perfect comfort food. Serve it with a side of pasta or crusty bread for a complete meal.
Eggplant Parmesan is a dish that has been around for centuries, with its roots in Southern Italy. The earliest known recipes for eggplant Parmesan date back to the 18th century, and the dish has since become a staple of Italian cuisine. There are many different variations of eggplant Parmesan, but the basic ingredients always include eggplant, tomato sauce, and cheese. The eggplant is typically sliced into thin rounds and then breaded and fried. The tomato sauce is usually made with tomatoes, garlic, onions, and basil. The cheese is typically mozzarella, but Parmesan cheese can also be used. Eggplant Parmesan is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It is a popular dish for family gatherings and special occasions.
Baked Eggplant Parmesan with Marinara Sauce Baked Eggplant Parmesan with Marinara Sauce Baked Eggplant Parmesan with Marinara Sauce Baked Eggplant Parmesan with Marinara Sauce
Prep time: 30 | Cook time: 35 | Serves: 4
Ingredients
  • 1 medium eggplant, sliced into 1/2-inch rounds
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1/2 cup panko bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 jar (28 ounces) marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1/4 cup chopped fresh basil
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Dredge the eggplant slices in flour, then eggs, then bread crumbs.
  3. Place the eggplant slices on a baking sheet lined with parchment paper.
  4. Bake for 20-25 minutes, or until golden brown and tender.
  5. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
  6. Top with the eggplant slices, then the remaining marinara sauce.
  7. Sprinkle with mozzarella cheese and basil.
  8. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Why It Works
  • The dredging step creates a crispy crust on the eggplant, which helps to keep it from becoming soggy.
  • The marinara sauce provides a rich and flavorful base for the dish.
  • The melted mozzarella cheese adds a creamy and gooey texture that makes the dish irresistible.