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italianmedium
Baked Eggplant Parmesan
A lighter version of the classic Italian dish, this baked eggplant parmesan delivers satisfying layers of cheese and tomato sauce without the frying mess.
Ready in 60 minutes · serves 4 · 420 calories per serving · italian cuisine.
60
min total
4
servings
420
cal / serving
Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.
Ingredients
- 2 largeeggplant
- 3 cupsmarinara sauce
- 2 cupsmozzarella cheese
- 1 cupparmesan cheese
- 1 tablespoonolive oil
- to tastesalt
- to tastepepper
Instructions
- 01
Slice eggplant, sprinkle with salt, and let sit for 30 minutes to remove moisture. Rinse and pat dry.
- 02
Layer eggplant slices, mozzarella, and marinara sauce in a baking dish. Finish with parmesan cheese on top.
- 03
Bake at 375°F for about 30-40 minutes until the top is golden. Let cool slightly before serving.
