Classic Eggplant Parmesan
Nutritional Information
Crispy breaded eggplant slices layered with marinara sauce and melted mozzarella. A vegetarian favorite.
This recipe is originally for 6 servings. How many are you cooking for today?
- 1 large eggplant, sliced into 1/2-inch rounds
- 1 cup breadcrumbs
- 2 eggs, beaten
- 2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
Preheat oven to 400°F (200°C). Dip eggplant slices in egg, then coat in breadcrumbs.
Place breaded slices on a baking sheet and bake for 20 minutes, flipping halfway through, until golden and tender.
In a 9x13 baking dish, spread a thin layer of marinara sauce. Arrange half of the eggplant slices in the dish.
Top with half the remaining sauce, half the mozzarella, and half the parmesan. Repeat the layers.
Bake for 20-25 minutes until the cheese is bubbly and golden brown. Let rest for 10 minutes before serving.
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