Looking for an easy weeknight meal? You can't go wrong with this eggplant Parmesan recipe. It's one of those deliciously simple recipes that will satisfy even the pickiest of eaters. Enjoy it with pasta, bread or on its own.
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Things You’ll Need
2 medium eggplants, sliced 1/2-inch thick
2 cups Italian breadcrumbs
4 cups marinara sauce
8 ounces mozzarella, cubed, sliced or shredded
3/4 cup Parmesan cheese
1 small bunch basil, roughly chopped
For an extra saucy dish, add another 1/2 to 1 cup sauce.
Preheat the oven to 350°F. Whisk the eggs in a shallow bowl.
Using tongs, dip each slice of eggplant into the eggs. Coat both sides.
Coat both sides with breadcrumbs.
Grease a large metal baking sheet (or line it with a silicone baking mat). Depending on the size of your baking sheets, you might need to use more than one.
Place the coated eggplant slices on the sheet and drizzle with oil. Bake 20 minutes, flipping once halfway. The eggplant should be soft and almost fully cooked.
Increase the oven temperature to 450°F.
Grease a large 3-quart casserole dish. Spread 1/2 of the sauce along the bottom. Add eggplant slices in an even, single layer. Top with 1/2 of the mozzarella and Parmesan cheese.
Add the remaining eggplant. Top with the remaining sauce, mozzarella and Parmesan. Garnish with chopped basil.
Bake for 15 minutes or until the cheese is melted and bubbly.