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Eggplant Parmesan with Extra Cheese

Eggplant Parmesan with Extra Cheese


  • Author: Elena Bennett
  • Total Time: 1 hour 30 minutes
  • Yield: 4 servings

Description

Rich and cheesy Eggplant Parmesan made with layers of roasted eggplant, marinara sauce, and gooey cheese. Perfect for a comforting meal!


Ingredients

  • Eggplant: Sliced into rounds; this is the star ingredient that gives the dish its name. Choose medium-sized eggplants for best results.
  • Marinara Sauce: Use your favorite variety for a rich flavor base. Homemade or store-bought works great!
  • Shredded Mozzarella: The gooey, stretchy cheese that gives the dish its cheesy character. More cheese means more flavor!
  • Grated Parmesan: Adds a salty, nutty flavor when sprinkled between the layers and on top.
  • Olive Oil: To brush onto the eggplant slices before baking; provides moisture and helps with roasting.
  • Breadcrumbs: For added texture on top; choose seasoned for extra flavor.
  • Fresh Basil: Chopped leaves for garnish, providing a fresh flavor contrast to the cheese and sauce.

Instructions

  1. Preheat your oven to 375°F (190°C). Prepare a baking dish by greasing it lightly with oil.
  2. Slice the eggplant into rounds and lay them out on a paper towel. Lightly salt the slices and let them sit for about 30 minutes to draw out moisture.
  3. After 30 minutes, pat the eggplant slices dry and brush both sides with olive oil. Place them on a baking sheet and roast for 25 minutes, turning halfway, until tender.
  4. Spread a thin layer of marinara sauce at the bottom of the prepared baking dish. Create a layer of eggplant slices on top.
  5. Sprinkle some mozzarella and Parmesan cheese over the eggplant layer, followed by another layer of marinara. Repeat this process until you’ve used all the ingredients, finishing with a layer of cheese on top.
  6. Sprinkle the top with breadcrumbs and a drizzle of olive oil. Bake in the preheated oven for 30-35 minutes or until the cheese is bubbly and golden brown.
  7. Let the Eggplant Parmesan cool for about 10 minutes before serving. Garnish with fresh basil before enjoying!

Notes

  • Salting the eggplant helps to reduce bitterness and draw out excess moisture, yielding better texture.
  • Whenever possible, use fresh mozzarella and homemade marinara for the best flavor.
  • Ensure even distribution of cheese and sauce in layers for a balanced flavor in every bite.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Vegetarian
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1/4 recipe
  • Calories: 350
  • Sugar: 8g
  • Sodium: 650mg
  • Fat: 20g
  • Saturated Fat: 8g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 10g
  • Protein: 14g
  • Cholesterol: 35mg

Keywords: Eggplant, Parmesan, Cheese