Prepare Baking Dish: Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
Layer Ingredients: Arrange a layer of baked eggplant slices over the sauce. Spread a layer of marinara sauce over the eggplant, then sprinkle with mozzarella cheese.
Repeat Layers: Repeat the layers until all the eggplant, sauce, and cheese are used, finishing with a layer of mozzarella cheese on top. You can also sprinkle additional Parmesan cheese on top if desired.
Bake the Eggplant Parmesan:
Bake: Cover with aluminum foil and bake at 400°F (200°C) for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Cool: Allow the dish to cool for about 10 minutes before serving to let it set and make serving easier.
Garnish and Serve:
Garnish: Sprinkle with chopped fresh basil or parsley if desired.
Serve: Serve warm, ideally with a side of pasta or a fresh salad.
Tips for Success:
Eggplant: Choose firm, unblemished eggplants for the best texture. Salting the eggplant helps to remove excess moisture and reduce bitterness.
Breadcrumbs: For extra crunch, use panko breadcrumbs.
Sauce: Homemade marinara sauce adds a personal touch, but store-bought works just fine too.
This Baked Eggplant Parmesan is a fantastic way to enjoy a classic dish with less fuss and fewer calories. Enjoy every cheesy, crispy bite!
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