Baked Eggplant Parmesan

Name: Baked Eggplant Parmesan
Prep time: 5 min
Cook time: 25 min
Total time: 5 min
Yield: 6
Ingredients: 2 lbs eggplant; extra virgin olive oil; salt; 5 cups marinara sauce; 1 pound mozzarella; 1 ½ cups Parmesan cheese

5 mins prepServes 6

Tender roasted eggplant, rich marinara, gooey mozzarella, and freshly grated Parmesan come together in this baked eggplant Parmesan without breadcrumbs. It's all the cozy comfort of the classic with less fuss and none of the breading and it's ready in about 40 minutes..

6 servings

What you need

2 lb eggplant, sliced ¾ - 1 inch thick

1 extra-virgin olive oil, for brushing eggplant

1 salt

5 cup marinara sauce

1 lb mozzarella, grated from a block

1 ½ cup parmesan cheese, grated

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Instructions


0 Add  1/2 cup Mozzarella and 1/2 cup Parmesan to a small bowl. Set aside.
1 Preheat the oven to 425 degrees.
2 Line a couple of sheet pans with parchment paper.
3 Slice the eggplant about 3/4 of an inch thick. You can peel it if you prefer - I don't.
4 Brush the slices on both sides with olive oil
5 Layer them in an even layer on the sheet pans.
6 Sprinkle with salt and pepper.
7 Bake for 10 minutes, turn, and return to the oven.
8 Bake 10 -20 minutes more, or until soft and cooked through.
9 Remove from oven.
10 Spray a 13x9-inch baking dish with no-stick cooking spray.
11 Spread about 1/2 cup of sauce in the bottom of the baking dish and spread to cover.
12 Place a layer of eggplant over the sauce.
13 Spread with some of the sauce.
14 Sprinkle with some of the cheese.
15 Repeat layers ending with sauce.
17 Turn the oven down to 350F.
16 Cover with aluminum foil and bake for 30 minutes.
18 Remove the foil and add the reserved cheese to the top.
19 Bake for another 10 to 20 minutes or until cheese is melted and bubbly.
20 Remove from the oven, tent the foil over the top, and let rest for 10 minutes before serving.

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Baked Eggplant Parmesan

What you need

Instructions

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