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Amazing 6-Ingredient Eggplant Parmesan Bake with Mozzarella

Eggplant Parmesan Bake with Mozzarella
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Make this comforting Eggplant Parmesan Bake with Mozzarella for an easy and satisfying dinner. It brings deep, soulful flavor with a fresh touch.

Ingredients

Scale
  • 2 medium eggplants, sliced into 1/2 inch rounds
  • 1 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 1/2 cups seasoned breadcrumbs
  • 1/2 cup grated Parmesan cheese (for breading)
  • 1 tablespoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Olive oil, for brushing or light frying
  • 24 ounces marinara sauce
  • 16 ounces fresh mozzarella cheese, sliced or shredded
  • 1/4 cup fresh basil leaves, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish.
  2. Set up a standard breading station with three shallow dishes. Place flour in the first. Whisk eggs in the second. In the third, combine breadcrumbs, 1/2 cup Parmesan, oregano, garlic powder, salt, and pepper.
  3. Take each eggplant slice and dredge it first in flour, shaking off the excess. Dip it into the egg mixture, letting any extra drip off. Finally, press it firmly into the breadcrumb mixture until fully coated.
  4. Lightly brush both sides of the coated eggplant slices with olive oil, or quickly pan-fry them in a little oil until golden brown. You want them slightly cooked before baking.
  5. Spread a thin layer of marinara sauce on the bottom of your prepared baking dish.
  6. Arrange half of the breaded eggplant slices in a single layer over the sauce.
  7. Top the eggplant layer with half of the marinara sauce and half of the mozzarella cheese.
  8. Repeat the layers: remaining eggplant, remaining sauce, and the rest of the mozzarella cheese.
  9. Bake for 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly browned.
  10. Let the bake rest for 5 minutes before cutting. Garnish with fresh basil before serving.

Notes

  • Salting the eggplant slices for 30 minutes before breading helps draw out moisture and reduces bitterness. Pat them very dry before proceeding.
  • For a lighter version, skip the frying and simply bake the breaded eggplant slices on a wire rack over a baking sheet for 15 minutes until lightly golden before assembling.
  • Use high-quality marinara sauce; it makes a big difference in the final flavor.

Nutrition

Find it online: https://spoonsprout.com/eggplant-parmesan-bake-with-mozzarella/