Eggplant Parmesan is a beloved dish that combines the rich flavors of roasted eggplant slices, gooey cheese, and marinara sauce. This vegetarian Italian classic is perfect for family dinners, offering a comforting and satisfying meal.
Ingredients
Scale:
2 large eggplants, sliced into ½-inch rounds
2 teaspoons salt
3 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon garlic powder
2 cups marinara sauce
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes (optional)
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
2 cups homemade breadcrumbs
1 teaspoon fresh basil, chopped (for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Sprinkle the eggplant slices with salt and let them sit for about 30 minutes.
Rinse the eggplant slices under cold water and pat them dry. Place the slices on the baking sheet, drizzle with olive oil, and sprinkle with oregano and garlic powder. Roast for 20-25 minutes, flipping halfway through.
In a medium saucepan, combine the marinara sauce with Italian seasoning and red pepper flakes. Simmer for about 10 minutes.
In a 9x13-inch baking dish, spread a thin layer of marinara sauce. Layer half of the roasted eggplant slices, half of the mozzarella cheese, and half of the Parmesan cheese. Repeat the layers and finish with remaining cheese on top.
Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes.
Let the Eggplant Parmesan cool for about 10 minutes before serving. Garnish with fresh basil.
