Homemade Classic Eggplant Parmesan
A timeless Italian dish showcasing rich flavors of eggplant layered with savory marinara sauce and melted cheese.
Servings: 6 servings
Calories: 350kcal
Equipment
- Oven
- Baking Sheet
- 9x13-inch Baking Dish
- Mixing Bowl
- Saucepan
Ingredients
Main Ingredients
- 2 medium Eggplants Sliced into ¼-inch rounds.
- 1 tablespoon Salt For drawing out moisture from eggplants.
- ½ cup Olive Oil Extra virgin, for brushing.
- 2 cups Marinara Sauce Homemade or store-bought.
- ½ cup Fresh Basil Roughly chopped.
- 2 cups Mozzarella Cheese Shredded.
- 1 cup Parmesan Cheese Grated.
- to taste Black Pepper Freshly ground.
- 2 cloves Garlic Minced, optional.
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the eggplants into ¼-inch thick rounds and sprinkle salt over them. Let sit for 30 minutes to draw out moisture.
- Rinse the salted eggplant slices under cold water and pat dry with paper towels.
- In a bowl, combine olive oil and minced garlic. Brush the eggplant slices with the mixture.
- Arrange the eggplant slices on a baking sheet and bake for 20-25 minutes, flipping halfway through.
- Prepare the marinara sauce if making from scratch. In a saucepan, heat olive oil, garlic, and crushed tomatoes. Season and simmer for 15-20 minutes.
- Lower the oven temperature to 350°F (175°C). In a baking dish, layer marinara sauce, eggplant, mozzarella, and Parmesan. Repeat layers.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes until cheese is golden.
- Let sit for 10-15 minutes before slicing. Garnish with fresh basil and serve warm.
Notes
For variations, consider adding spinach, using different cheeses, or incorporating zucchini.