Eggplant Parmesan Bake
Eggplant Parmesan Bake is a lighter, oven-baked version of the classic Italian dish, featuring roasted eggplant slices layered with marinara sauce, mozzarella, and Parmesan cheese. It’s bubbly, cheesy, and perfect as a meatless main or hearty side.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4–6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
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Instructions
- Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Brush eggplant slices lightly with olive oil on both sides and season with salt, pepper, and Italian seasoning. Roast for 20–25 minutes, flipping halfway, until golden and tender.
- Reduce oven temperature to 375°F (190°C).
- In a baking dish, spread a thin layer of marinara sauce. Add a layer of roasted eggplant, more sauce, mozzarella, and Parmesan.
- Repeat layers until all ingredients are used, finishing with marinara and a generous layer of cheese.
- Cover with foil and bake for 20 minutes. Uncover and bake for an additional 10–15 minutes, until bubbly and golden on top.
- Let rest for 10 minutes before serving. Garnish with chopped basil or parsley if desired.
Notes
- No need to salt eggplant unless it’s particularly large or bitter.
- To add crunch, mix toasted panko with Parmesan and sprinkle over the top before the final 10 minutes of baking.
- Ricotta or veggies like spinach or mushrooms can be layered in for variation.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 9g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 14g
- Cholesterol: undefined
Find it online: https://recipesbyliza.com/eggplant-parmesan-bake/
