Eggplant Parmesan Baked
Eggplant Parmesan Baked is the ultimate comfort dish that combines layers of golden-brown eggplant, rich marinara sauce, and bubbling cheese. This hearty, satisfying meal is perfect for any occasion, whether you’re enjoying a cozy night in or hosting friends. Each mouthful offers a delightful medley of flavors and textures that will leave everyone asking for seconds. Easy to prepare and visually stunning, it’s a go-to recipe that brings warmth to your table.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Baking/Frying
- Cuisine: Italian
Ingredients
Scale
- 2 medium eggplants (about 1.5 lbs), sliced into 1/4-inch rounds
- 2 cups marinara sauce
- 8 oz fresh mozzarella cheese, sliced
- 1 cup freshly grated Parmesan cheese
- 1/2 cup fresh basil leaves, chopped
- 4 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Sprinkle sliced eggplants with salt and let sit on paper towels for about 30 minutes to draw out moisture.
- Rinse and pat dry the eggplant slices.
- Heat olive oil in a skillet over medium heat and fry each slice until golden brown (about 3-4 minutes per side). Alternatively, bake on a lined sheet at 400°F (200°C) until crispy.
- Warm marinara sauce in a saucepan over low heat; stir in half of the chopped basil.
- In a baking dish, layer half of the marinara sauce, then half of the fried eggplants, followed by half of both cheeses. Repeat layers ending with sauce and remaining cheese.
- Bake uncovered for 30-35 minutes until bubbly and golden brown.
- Let rest for 10 minutes before slicing and serving.
Nutrition
- Serving Size: 1/6 of the dish (approx. 200g)
- Calories: 350
- Sugar: 6g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 40mg