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a wide dish of baked eggplant parmesan with bubbling melted cheese and marinara garnished with basil, in a wide horizontal shot, on a rustic Italian table, natural light, shallow depth of field, landscape orientation

Eggplant Parmesan

Breaded and baked eggplant with layers of marinara sauce and mozzarella cheese.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 eggplants sliced into rounds
  • 2 eggs beaten
  • 2 cups Italian breadcrumbs
  • 3 cups marinara sauce
  • 2 cups mozzarella shredded
  • 1/2 cup parmesan grated

Method
 

  1. Dip the eggplant slices in egg, then coat in breadcrumbs.
  2. Bake on a greased sheet at 400F for 20 minutes, flipping once, until crisp.
  3. Layer marinara, eggplant, and cheeses in a baking dish, repeating the layers.
  4. Bake at 375F for 25 minutes until bubbly and golden.

Notes

Salt the eggplant 15 minutes first to draw out any bitterness.