Baked Eggplant Parmesan

Dive into the rich and comforting world of Baked Eggplant Parmesan, a timeless Italian favorite that brings the elegance of a classic trattoria right to your dining table. This dish is a celebration of simplicity and flavor, combining tender slices of eggplant with a vibrant marinara sauce and a generous blend of melted cheeses.

It’s the perfect choice for a cozy family dinner or when you want to impress guests with your culinary prowess. Not only is it delicious, but this vegetarian dish also presents beautifully and can be prepped ahead of time, making your dinner plans as relaxing as they are delightful.

Here’s how to prepare this beloved Italian dish, which serves up both heartiness and taste in every bite:

INGREDIENTS:

For the Eggplant:

Eggplants: 2 medium, sliced into 1/4-inch thick rounds

Salt: to sweat the eggplant slices

Parmesan cheese: 1/2 cup, grated (mixed into breadcrumbs)

Breadcrumbs: 2 cups (Italian seasoned or add 1 teaspoon of Italian seasoning to plain breadcrumbs)

Olive oil: for brushing the baking sheets

Eggs: 2, beaten

For Layering:

Marinara sauce: 3 cups (homemade or store-bought)

Mozzarella cheese: 2 cups, shredded

Parmesan cheese: 1 cup, grated

Fresh basil: a handful, chopped (for garnish)

Salt and pepper: to taste

DIRECTIONS:

Prep the Eggplant:

Lay the eggplant slices in a single layer on paper towels. Generously sprinkle salt over both sides to draw out bitterness. Let them sit for about 30 minutes.

Rinse the slices with water to remove excess salt and pat them dry thoroughly with paper towels.

Preheat Oven and Prepare Baking Sheets:

Fire up your oven to 400°F (200°C). Brush two baking sheets with olive oil or line them with parchment paper to make cleanup a breeze.

Bread the Eggplant:

Dip each eggplant slice into the beaten eggs, then coat thoroughly in the breadcrumb-Parmesan mixture, making sure to press the crumbs onto both sides of each slice. Arrange the breaded slices in a single layer on the prepared baking …