Eggplant Parmesan
This eggplant parmesan is one of my favorite vegetarian dishes. It's flavorful and delicious, featuring lightly crispy breaded eggplant, marinara sauce, and melty mozzarella cheese. Find pictures of the process in the blog post above.
Ingredients
- 2 large eggplants (cut into ½-inch thick rounds)
- 3 large eggs
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ¾ teaspoon black pepper
- 1 ½ cups breadcrumbs
- 1 cup grated parmesan cheese
- 2 tablespoons Italian seasoning
- olive oil (for drizzling)
- 5 cups marinara sauce (try my easy recipe here)
- 3 cups shredded mozzarella cheese
Instructions
- Preheat your oven to 425°F and generously grease two baking sheets with olive oil.
- In a shallow dish, whisk together the eggs, flour, salt, and black pepper. In another dish, mix the breadcrumbs, parmesan, and Italian seasoning.
- Dredge the eggplant in the egg mixture, letting excess drip off. Transfer into the breadcrumb mixture and coat well. Transfer to the greased baking sheets.
- Drizzle or spray olive oil over the eggplant slices. Bake for 34-36 minutes, flipping halfway through, until golden brown and crispy.
- Spread ⅓ of the marinara sauce evenly across the bottom of a 9×13-inch casserole dish. Arrange ½ of the eggplant slices on top, overlapping if needed to fit. Spoon over another ⅓ of the marinara sauce, then sprinkle with ½ of the mozzarella. Repeat the layers with the remaining eggplant, marinara, and mozzarella.
- Bake uncovered for 12-14 minutes or until the cheese melts and lightly golden. Take a second to admire what you just made, then dig in!