Traditional Baked Eggplant Parmesan

Experience the rich and comforting layers of Traditional Baked Eggplant Parmesan, a delightful Italian classic with perfectly seasoned eggplant, savory marinara, and gooey melted cheese.

Prep time: 30 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

2 medium eggplants, sliced into 1/4-inch rounds

1 tbsp salt

1 cup all-purpose flour

3 large eggs, beaten

2 cups breadcrumbs

1 cup grated Parmesan cheese

2 cups marinara sauce

2 cups shredded mozzarella cheese

1/2 cup olive oil

1 tsp dried oregano

1 tsp dried basil

Instructions

1. Preheat oven to 375°F (190°C).

2. Place eggplant slices in a single layer on paper towels and sprinkle with salt to draw out moisture; let sit for 30 minutes, then pat dry.

3. Dredge eggplant slices in flour, dip in beaten eggs, and coat with breadcrumbs mixed with Parmesan cheese.

4. Heat olive oil in a large skillet over medium heat and fry eggplant slices until golden brown on both sides. Drain on paper towels.

5. Spread a layer of marinara sauce in a baking dish. Arrange a layer of fried eggplant over the sauce, followed by a sprinkle of mozzarella and a pinch of oregano and basil. Repeat layers, finishing with a generous topping of mozzarella.

6. Bake in preheated oven for 25-30 minutes or until cheese is bubbly and golden brown.

7. Let cool slightly before serving.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.