Eggplant Parmesan

Name: Eggplant Parmesan
Total time: 60 min
Yield: Family
Ingredients: 2 eggplants; for coating breadcrumbs and egg; 600 g marinara sauce; 250 g mozzarella; 60 g parmesan

Eggplant parmesan layers crispy breaded eggplant with marinara and melted cheese into a bubbling Italian bake. It is hearty vegetarian comfort that satisfies like a meat dish. Golden, cheesy, and saucy in every bite.

Italian Vegetarian Oven Dinner Family Cheese Eggplant

⏱ 60 min
📊 medium
🍽 Family

Ingredients

2 eggplants
for coating breadcrumbs and egg
600 g marinara sauce
250 g mozzarella
60 g parmesan

Instructions

Slice the eggplant, salt it, and let it drain 20 minutes, then pat dry.
Dip each slice in egg, then breadcrumbs mixed with parmesan.
Bake the breaded slices at 200C (400F) until golden and crisp, about 20 minutes.

Spread a little marinara in a baking dish.
Layer the eggplant, sauce, and mozzarella, then repeat.
Finish with cheese on top and bake 20 minutes until bubbling.
Rest a few minutes, then serve with basil.

💡 Chef's tip

Bake the breaded slices rather than deep frying them for a lighter dish that still crisps up beautifully.

Salting the eggplant slices and letting them drain before breading draws out bitterness and water, so they fry crisp rather than turning oily and limp.