Indulge in the rich flavors of Italy with our Baked Eggplant Parmesan recipe! This vegetarian masterpiece features crispy eggplant layered with marinara sauce and melted mozzarella cheese. A perfect comfort food that’s both satisfying and delicious.

Classic Baked Eggplant Parmesan

Servings: 4
Prep Time: 15 minutes
Cook Time: 35 minutes

Ingredients:

2 medium eggplants, sliced into 1/2-inch thick rounds

2 cups marinara sauce (homemade or store-bought, ensure it’s free from prohibited ingredients)

1 1/2 cups part-skim ricotta cheese

1 cup shredded low-fat mozzarella cheese

1/2 cup grated Parmesan cheese

1 tsp dried oregano

1 tsp dried basil

1/2 tsp garlic powder

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

Method of Preparation:

1. Preheat your oven to 375°F (190°C).
2. Lay the eggplant slices on a clean kitchen towel and sprinkle with salt. Let them sit for about 20 minutes. This process helps to draw out moisture and bitterness.
3. After 20 minutes, rinse the eggplant slices under cold water to remove excess salt and pat them dry with a paper towel.
4. In a 9×13 inch baking dish, spread about 1/2 cup of marinara sauce on the bottom.
5. Place a layer of eggplant slices over the sauce, slightly overlapping them if necessary.
6. Spread 1/3 of the ricotta cheese over the eggplant slices.
7. Sprinkle with 1/3 of the mozzarella cheese, 1/3 of the Parmesan cheese, 1/3 of the oregano, basil, and garlic powder.
8. Repeat this layering process until all ingredients are used, finishing with a layer of marinara sauce and the remaining mozzarella and Parmesan cheese on top.
9. Cover the baking dish with aluminum foil (to prevent over-browning) and bake in the preheated oven for 25 minutes.
10. After 25 minutes, remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden brown.
11. Once done, remove from the oven and let it cool for about 10 minutes before slicing.
12. Garnish with fresh basil leaves if desired, and serve warm.