Cheesy Eggplant Parmesan: Hearty, melty and comforting!
Indulge in the rich flavors of Cheesy Eggplant Parmesan! Crispy breaded eggplant slices layered with marinara sauce and melted cheese, baked to perfection for a comforting, satisfying dish. This vegetarian delight is perfect for a hearty dinner or a family-friendly meal!
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Why You’ll Love This Recipe
- Vegetarian: Packed with plant-based ingredients for a wholesome, meat-free meal.
- Cheesy and Flavorful: Layers of crispy eggplant, tangy marinara, and gooey cheese make each bite irresistible.
- Make-Ahead: Can be prepped in advance and baked just before serving for convenience.
- Comfort Food: A classic, comforting dish that’s perfect for cozy evenings.
Ingredients
Makes 4 serverings
For the Eggplant:
- 2 large eggplants, sliced into ½-inch rounds
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup olive oil for frying
For the Sauce and Topping:
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tablespoon fresh basil, chopped (optional)
Step-by-Step Instructions
- Prepare the Eggplant:
Lay the sliced eggplant on a paper towel and sprinkle with salt. Let sit for 15-20 minutes to draw out excess moisture. Rinse and pat dry thoroughly. - Bread the Eggplant:
Set up a breading station: flour, beaten eggs, and panko breadcrumbs mixed with Italian seasoning, garlic powder, salt, and black pepper. Dip each eggplant slice into flour, then eggs, and coat with breadcrumb mixture. - Fry the Eggplant:
Heat olive oil in a large skillet over medium heat. Cook eggplant slices in batches until golden brown and crispy on both sides (about 3-4 minutes per side). Transfer to a paper towel-lined plate to drain excess oil. - Assemble the Parmesan:
Preheat oven to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce. Layer eggplant slices on top, followed by marinara, shredded mozzarella, and a sprinkle of Parmesan. Repeat the layers until all ingredients are used. - Bake:
Cover with foil and bake for 25 minutes. Remove foil, sprinkle with additional mozzarella and bake uncovered for another 10 minutes, or until bubbly and golden. - Serve:
Garnish with fresh basil and serve warm.
Nutritional Information (Per Serving)
Makes 4 serverings
- Calories: 350
- Protein: 18g
- Carbohydrates: 25g
- Fats: 12g
- Fiber: 5g
Why This Recipe Works
Cheesy Eggplant Parmesan brings together crispy breaded eggplant, zesty marinara sauce, and melted cheese into a comforting, delicious dish. It’s a perfect vegetarian main course, offering satisfying flavors and textures in every bite.
Additional Tips & FAQs
- Meal Prep: Eggplant slices can be breaded and frozen before frying for a quick prep option. Also, the dish can be prepped in advance and baked just before serving for convenience.
- Substitutions: Use dairy-free cheese or gluten-free breadcrumbs for dietary restrictions.
- Serving Suggestions: Pair with a fresh green salad or garlic bread for a complete meal.
Let’s Stay Connected!
If you try this Cheesy Eggplant Parmesan, I’d love to see your dish! Tag me on Instagram at @BlomBites or leave a comment below.
