Eggplant Parmesan is one of those dishes that proves vegetables can be just as satisfying and hearty as meat. Slices of eggplant get a light breadcrumb coating, bake until golden, then get layered with marinara and melted cheese. It is rich, comforting, and absolutely delicious.
Ingredients
- 2 large eggplants, sliced ½ inch thick
- 1 cup breadcrumbs
- ½ cup grated Parmesan cheese
- 2 large eggs, beaten
- 2 cups marinara sauce
- 1½ cups shredded mozzarella
- 2 tbsp extra virgin olive oil
- 1 tsp Italian seasoning
- ½ tsp garlic granules
- ½ tsp Redmond Real Salt
- Fresh basil for garnish
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 400°F. Sprinkle the eggplant slices with salt and let sit for 15 minutes to draw out moisture. Pat dry.
- Mix the breadcrumbs with Parmesan, Italian seasoning, and garlic granules.
- Dip each eggplant slice in beaten egg, then press into the breadcrumb mixture to coat both sides.
- Arrange on a lined baking sheet and brush with olive oil.
- Bake for 20 minutes, flipping once, until golden.
- Spread a thin layer of marinara in a baking dish. Layer the eggplant, more sauce, and mozzarella. Repeat the layers.
- Bake for 15 minutes until the cheese is bubbly. Garnish with fresh basil.
Notes
- Salting the eggplant and letting it sit removes bitterness and excess moisture. Do not skip this step.
- Use almond flour in place of breadcrumbs for a gluten-free version.
- This reheats well and can be assembled ahead of time and refrigerated before baking.
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