If you’re looking for a delicious Italian classic that brings comfort to your table, then this Oven-Baked Eggplant Parmesan is the answer. This dish features tender layers of baked eggplant, rich tomato sauce, and gooey melted cheese, all coming together for a satisfying meal.
Perfectly crispy on the outside and soft on the inside, it’s an easy baked eggplant tomato recipe that you’ll want to make time and again.
Imagine sinking your fork into a slice of Baked Eggplant Parmesan, where each bite delivers a burst of flavor. The best part? You can enjoy this Italian Eggplant Parmesan without the guilt of frying. This recipe uses the oven for a healthier twist, making it a fantastic option for weeknight dinners or special occasions.
Whether you’re a seasoned cook or a newcomer to the kitchen, this Easy Baked Eggplant Tomato Recipe is straightforward and rewarding. It’s a dish that impresses not only with its taste but also with its inviting presentation.
Contents
A Healthier Twist on Classic Eggplant Parmesan
This Oven-Baked Eggplant Parmesan is a delightful combination of tender eggplant, savory marinara sauce, and a blend of cheeses.
Baked to perfection, it creates a deliciously layered dish that is both comforting and satisfying. The flavors meld beautifully, creating a savory experience that will transport your taste buds straight to Italy.
Ingredients
- 2 medium eggplants, sliced into 1/4-inch rounds
- 1 teaspoon salt
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups breadcrumbs
- 1 tablespoon dried oregano
- 1 tablespoon olive oil
- Fresh basil for garnish (optional)
Instructions
- Prepare the Eggplant: Sprinkle salt on both sides of the eggplant slices and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Bread the Eggplant: Dredge each eggplant slice in flour, dip in beaten eggs, and coat with breadcrumbs mixed with oregano.
- Bake the Eggplant: Place the breaded eggplant slices on a baking sheet lined with parchment paper. Drizzle with olive oil and bake for 25-30 minutes until golden and crispy, flipping halfway through.
- Layer the Dish: In a baking dish, spread a layer of marinara sauce, then add a layer of baked eggplant slices. Top with mozzarella and Parmesan cheese. Repeat the layers until all ingredients are used, finishing with a cheese layer on top.
- Final Bake: Bake in the oven for an additional 20-25 minutes until the cheese is bubbly and golden.
- Serve: Allow to cool for a few minutes before slicing. Garnish with fresh basil if desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
Nutrition Information
- Servings: 6
- Calories: 320kcal
- Fat: 15g
- Protein: 18g
- Carbohydrates: 30g
Pin for later!
