Description
A comforting and flavorful baked eggplant parmesan casserole that layers crispy breaded eggplant with rich marinara sauce, melted mozzarella, and Parmesan cheese.
Ingredients
Scale
- 2 large eggplants, sliced into 1/2-inch rounds
- 1 teaspoon salt
- 2 cups breadcrumbs
- 1 cup grated Parmesan cheese, divided
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 3 large eggs, beaten
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup fresh basil, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Arrange eggplant slices on a baking sheet and sprinkle with salt. Let sit for 30 minutes to draw out moisture, then pat dry with paper towels.
- In a shallow bowl, combine breadcrumbs, 1/2 cup Parmesan cheese, oregano, garlic powder, and black pepper.
- In another bowl, beat the eggs.
- Dip each eggplant slice first into the egg, then into the breadcrumb mixture, pressing gently to coat both sides.
- Place breaded eggplant slices on a greased baking sheet and bake for 15 minutes, flipping halfway, until golden and tender.
- In a 9×13-inch baking dish, spread a thin layer of marinara sauce.
- Layer half of the baked eggplant slices over the sauce, then top with half of the remaining marinara, half of the mozzarella, and half of the remaining Parmesan.
- Repeat layers with remaining eggplant, marinara, mozzarella, and Parmesan.
- Bake uncovered for 25-30 minutes, until bubbly and cheese is melted and golden.
- Let rest for 10 minutes, then garnish with fresh basil before serving.
Notes
For a gluten-free version, use gluten-free breadcrumbs. For extra flavor, add a pinch of red pepper flakes to the breadcrumb mixture.
Nutrition
- Calories: 350
- Sugar: 10g
- Fat: 18g
- Carbohydrates: 30g
- Protein: 18g