Print: Eggplant Parmesan

This eggplant Parmesan recipe has layers of crispy, breaded eggplant slices that have been baked, instead of fried. The combination of crunchy bread crumbs, marinara sauce, mozzarella, and Parmesan cheese is guaranteed to please!

Prep

21 min

Cook

92 min

Servings

Difficulty

Hard

Ingredients

3 large eggplant , peeled and thinly sliced
2 large eggs , beaten
4 cups Italian seasoned bread crumbs
6 cups marinara sauce , divided
1 , 16 ounce
0.5 cups grated Parmesan cheese , divided
0.5 teaspoons dried basil

Instructions

1 Preheat the oven to 350 degrees F (175 degrees C).
2 Dip eggplant slices in beaten egg, then in bread crumbs to coat. Place in a single layer on a baking sheet.
3 Bake in the preheated oven for 5 minutes. Flip and bake for 5 more minutes.
4 Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish; arrange a layer of eggplant slices on top. Sprinkle with mozzarella and Parmesan cheeses.
5 Repeat layers with remaining sauce, eggplant, and cheese, ending with a cheese layer. Sprinkle basil on top.
6 Bake in the preheated oven until golden brown, about 35 minutes.
7 Serve hot and enjoy!

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/eggplant-parmesan