Indulge in the ultimate comfort food with our classic Eggplant Parmesan recipe. This Italian dish features tender eggplant slices baked to perfection, layered with rich marinara sauce, and a delightful blend of mozzarella, Parmesan, and Pecorino Romano cheeses. Each bite delivers a perfect balance of cheesy and saucy goodness without the added greasiness of frying. Ideal for family dinners or special occasions, this Eggplant Parmesan will quickly become a favorite in your household. Enjoy it with a side of spaghetti or a fresh garden salad for a complete meal.
Ingredients:
- 2 large eggplants, sliced into 1/2-inch thick rounds
- 1 tablespoon salt
- 4 large eggs, beaten
- 2 cups Italian-style breadcrumbs
- 1 cup grated Parmesan cheese, divided
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Pecorino Romano cheese
- 4 cups marinara sauce (store-bought or homemade)
- Fresh basil leaves, for garnish
- Olive oil spray, for baking
Instructions:
- Prepare the Eggplant:
- Place the eggplant slices in a colander and sprinkle with salt. Let them sit for 30 minutes to draw out moisture.
- Rinse the slices under cold water and pat them dry with paper towels.
- Set Up the Breading Station:
- In a shallow bowl, beat the eggs.
- In another shallow bowl, combine the breadcrumbs, 1/2 cup of grated Parmesan cheese, dried oregano, garlic powder, onion powder, and black pepper.
- Bread the Eggplant:
- Dip each eggplant slice into the beaten eggs, then coat them with the breadcrumb mixture, pressing lightly to ensure an even coating.
- Bake the Eggplant:
- Preheat the oven to 375°F (190°C).
- Place the breaded eggplant slices on a baking sheet lined with parchment paper.
- Lightly spray the tops with olive oil.
- Bake for 20-25 minutes, flipping halfway through, until the eggplant is tender and the coating is golden brown.
- Assemble the Dish:
- Spread a thin layer of marinara sauce in the bottom of a 9×13-inch baking dish.
- Arrange a layer of baked eggplant slices over the sauce.
- Top with a layer of marinara sauce, followed by a sprinkle of mozzarella and Pecorino Romano cheese.
- Repeat the layers until all ingredients are used, finishing with a layer of sauce and cheese.
- Bake:
- Cover the baking dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
- Serve:
- Let the Eggplant Parmesan cool for a few minutes before serving.
- Garnish with fresh basil leaves and serve hot.
