legendleejieun
Culinary Explorer
Hey veggie lovers! If you’re in the mood for something hearty, cheesy, and oh-so-comforting, you’ve gotta try this Baked Eggplant Parmesan. It’s crispy, saucy, and perfect for a cozy dinner. Let’s get to cooking!
Ingredients:
- 2 large eggplants, sliced into 1/4-inch rounds
- 1 cup flour
- 3 large eggs, beaten
- 2 cups breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- Fresh basil leaves for garnish
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese, oregano, basil, salt, and pepper.
- Dip each eggplant slice first in the flour, then in the egg, and finally in the breadcrumb mixture, pressing to coat well.
- Place the breaded eggplant slices on the prepared baking sheet. Bake for about 25-30 minutes, flipping halfway through, until golden brown and crispy.
- Spread a thin layer of marinara sauce in the bottom of a baking dish. Arrange a layer of eggplant slices on top, then cover with more marinara sauce and a sprinkle of mozzarella cheese. Repeat the layers, ending with mozzarella on top.
- Bake for about 20-25 minutes, until the cheese is melted and bubbly.
- Let it cool slightly before serving. Garnish with fresh basil leaves.
I love how it's a lighter take on a classic dish. The crispy layers and gooey cheese are calling my name. Can't wait to try this recipe! 
