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Eggplant Parmesan Bake

A slice of eggplant parmesan bake being lifted, showing layers of eggplant, tomato sauce, and melted cheese.
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A classic vegetarian Italian casserole with layers of eggplant, marinara, and cheese, baked to perfection.

Ingredients

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  • 2 large eggplants, sliced
  • 1 cup breadcrumbs (or gluten-free alternative)
  • 1/2 cup grated Parmesan cheese
  • 2 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • 2 eggs, beaten
  • 1/4 cup olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried basil

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Dip eggplant slices in beaten eggs, then coat with breadcrumbs mixed with Parmesan cheese.
  3. Heat olive oil in a pan and fry eggplant slices until golden, about 2-3 minutes per side.
  4. Layer marinara sauce, fried eggplant, and mozzarella cheese in a baking dish.
  5. Repeat layers, ending with mozzarella on top.
  6. Bake for 25-30 minutes until cheese is bubbly and golden.
  7. Let rest for 5 minutes before serving.

Notes

  • For a gluten-free version, use almond flour or gluten-free breadcrumbs.
  • Try air-frying the eggplant slices for a lighter option.
  • Add fresh basil leaves before serving for extra flavor.

Nutrition

Find it online: https://recipestokeep.com/eggplant-parmesan-bake-recipe-with-tips/