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Eggplant Parmesan

Eggplant Parmesan

A classic eggplant Parmesan made with tender layers of eggplant, rich tomato sauce, and melted mozzarella and parmesan cheese, baked until bubbly and comforting.

  • Total Time: 60 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 2 large eggplants, sliced into 1/2-inch rounds
  • 3 tablespoons olive oil
  • 1 cup breadcrumbs
  • 3 cloves garlic, minced
  • 3 cups tomato sauce
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 1/4 cup fresh basil, chopped
  • Salt and pepper, to taste

Instructions

  1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
  2. Season the eggplant slices lightly with salt and let them rest for 10 minutes, then pat dry.
  3. Heat olive oil in a pan over medium heat and lightly sauté the eggplant slices until golden on both sides.
  4. Spread a thin layer of tomato sauce in the baking dish, then layer half of the eggplant slices on top.
  5. Spoon more tomato sauce over the eggplant and sprinkle with mozzarella and parmesan cheese.
  6. Add the remaining eggplant slices, cover with the rest of the tomato sauce, cheeses, garlic, and chopped basil.
  7. Bake for 35 to 40 minutes until the cheese is melted, bubbly, and lightly golden.
  8. Let rest for 5 minutes before slicing and serving.

Notes

  • Letting the dish rest helps the layers set for cleaner slices.
  • Use high-quality cheese for the best flavor and melt.
  • This dish tastes even better the next day as flavors deepen.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 8g
  • Sodium: 620mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 7g
  • Protein: 14g
  • Cholesterol: 30mg

Keywords: eggplant parmesan, baked eggplant, vegetarian italian recipe, comfort food, cheesy eggplant