Vegetarian Baked Eggplant Parmesan

None · Winter · 90 min · Serves 6 · By The Lesapor Kitchen

Enjoy this warm and hearty baked eggplant parmesan, perfect for a cozy winter evening. It's an easy yet satisfying dish that brings everyone to the table with its cheesy, tomatoey goodness.

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds
• 1 tablespoon kosher salt
• 1 cup all-purpose flour
• 4 large eggs, beaten
• 2 cups breadcrumbs
• 1 cup grated Parmesan cheese
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• Olive oil, for drizzling
• 3 cups marinara sauce
• 3 cups shredded mozzarella cheese
• Fresh basil leaves, for garnish

Method

1. Preheat your oven to 375°F (190°C). Arrange the eggplant slices on a baking sheet and sprinkle with kosher salt. Let them sit for 20 minutes to draw out moisture.
2. Rinse the eggplant slices under cold water to remove the salt, then pat them dry with a kitchen towel.
3. Prepare three separate bowls: one with the flour, one with the beaten eggs, and one with a mixture of breadcrumbs, Parmesan cheese, dried oregano, and dried basil.
4. Dip each eggplant slice into the flour, then the beaten eggs, and finally into the breadcrumb mixture, ensuring an even coating.
5. Place the coated eggplant slices on a baking sheet lined with parchment paper. Drizzle with olive oil.
6. Bake the eggplant slices for 25 minutes, flipping halfway through, until golden brown.
7. In a 9x13-inch baking dish, spread a layer of marinara sauce. Arrange half of the baked eggplant slices over the sauce.
8. Spread another layer of marinara sauce over the eggplant slices, then sprinkle with half of the mozzarella cheese.
9. Repeat with the remaining eggplant slices, marinara sauce, and mozzarella cheese, finishing with a layer of cheese on top.
10. Bake in the preheated oven for 30 minutes, or until the cheese is bubbly and golden.
11. Garnish with fresh basil leaves before serving.