Go Back
Eggplant Parmesan with Fresh Basil and Mozzarella
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Baking Sheets
  • 9x13 Inch Baking Dish
  • Shallow Bowls

Ingredients
  

  • 2 large eggplants, sliced into 1/2-inch rounds
  • 1 teaspoon salt
  • 2 large eggs, beaten
  • 1 cup Italian-style breadcrumbs
  • 2 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 1/4 cup fresh basil leaves, torn

Instructions
 

  • Preheat the oven to 425°F and line two baking sheets with parchment paper. Sprinkle the eggplant slices with salt and let them sit for 10 minutes, then pat dry with a towel to remove excess moisture.
  • Dip each eggplant slice into the beaten eggs, then coat it evenly with breadcrumbs. Arrange the slices in a single layer on the prepared baking sheets.
  • Bake the eggplant for 20 minutes, flipping the slices halfway through, until they turn golden and crisp on the edges.
  • Spread a thin layer of marinara sauce in the bottom of a 9x13-inch baking dish. Add a layer of baked eggplant slices, followed by more sauce, mozzarella, and parmesan. Repeat the layers until all ingredients are used, finishing with cheese on top.
  • Bake for 25 minutes until the cheese is bubbly and lightly browned. Remove from the oven and scatter the torn basil over the top before serving.

Notes

For extra crisp edges, place the assembled dish under the broiler for the final two minutes. Leftovers reheat well in a 350°F oven to restore texture, and the dish can be assembled up to a day ahead and stored covered in the refrigerator before baking.
Course: Main Course
Cuisine: Italian
Equipment: Baking Sheets, 9x13 Inch Baking Dish, Shallow Bowls