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Eggplant parmesan comfort food dinner

Baked Eggplant Parmesan

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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 large eggplants sliced into 1/2-inch rounds
  • 2 teaspoons salt
  • 2 cups Italian breadcrumbs
  • 1 cup grated Parmesan cheese divided
  • 3 large eggs beaten
  • 4 cups marinara sauce
  • 3 cups shredded mozzarella cheese
  • 1/4 cup fresh basil leaves torn
  • 1/2 teaspoon dried oregano
  • Olive oil spray

Method
 

  1. Arrange eggplant on paper towels; salt both sides. Stand 20 minutes; pat dry to remove moisture.
  2. Preheat oven to 400°F; line two baking sheets with parchment. Mix breadcrumbs and 1/2 cup Parmesan in shallow bowl.
  3. Dip eggplant in eggs, then crumbs; arrange on sheets and spray with oil. Bake 25 minutes, flipping halfway.
  4. Spread 1 cup marinara in 9x13-inch dish bottom; layer half the eggplant, half the remaining sauce, half the mozzarella, and half the remaining Parmesan.
  5. Repeat with remaining eggplant, sauce, and cheeses; sprinkle with oregano.
  6. Reduce oven to 375°F; bake casserole 30 minutes until cheese is bubbly and golden. Rest 10 minutes; garnish with basil and serve.