Baked Eggplant Parmesan

Ingredients

Servings: 4–6
Prep Time: 20 minutes
Cook Time: 45 minutes

• 2 medium eggplants, sliced into ½-inch rounds

• 2 tsp salt (optional)

• 2 tbsp olive oil

• 2 large eggs, beaten

• 1½ cups Italian-style breadcrumbs

• ½ cup grated Parmesan cheese

• 3 cups marinara sauce

• 2 cups shredded mozzarella cheese

• ¼ cup grated Parmesan cheese (for topping)

• 1 tsp Italian seasoning

• Fresh basil or parsley, chopped (optional)

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking tray with parchment paper.

   If desired, sprinkle the eggplant slices with salt and let them rest for 30 minutes.

2. Rinse and pat dry.

3. Brush the eggplant slices lightly with olive oil.

4. Dip each slice into the beaten eggs, then coat with a mixture of breadcrumbs and ½ cup Parmesan cheese.

5. Arrange the slices on the prepared baking tray and bake for 20 minutes, flipping halfway through, until golden.

6. Reduce the oven temperature to 375°F (190°C).

7. Spread a thin layer of marinara sauce in a baking dish. Add a layer of baked eggplant, then mozzarella, Parmesan, and more marinara. Repeat until all ingredients are used.

8. Sprinkle the top with the remaining Parmesan cheese and Italian seasoning.

9. Bake for 20–25 minutes, until the cheese is melted and bubbly. Broil for 2–3 minutes for a golden top, if desired.

10. Let the dish rest for 10 minutes before serving. Garnish with fresh basil or parsley if desired.