Eggplant Parmigiana (No Frying Required)

Ingredients

• 2 Eggplants (large, sliced into 1/2 inch rounds)
• 3 cup Marinara Sauce (homemade or high-quality store-bought)
• 8 oz Mozzarella Cheese (shredded or sliced fresh)
• 0.5 cup Parmesan Cheese (grated)
• 0.25 cup Fresh Basil (torn leaves)
• 2 tbsp Olive Oil (for brushing eggplant)
• Salt (to taste)

Steps

1. 1

   Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper.

2. 2

   Arrange the eggplant slices in a single layer on the prepared baking sheets. Brush both sides lightly with olive oil and sprinkle with a pinch of salt.

3. 3

   Bake the eggplant for 20-25 minutes, flipping halfway through, until the slices are tender and slightly golden.

4. 4

   In a 9x13 inch baking dish, spread a thin layer of marinara sauce over the bottom.

5. 5

   Place a layer of baked eggplant slices over the sauce, overlapping slightly if necessary.

6. 6

   Top the eggplant with more marinara sauce, a sprinkle of mozzarella, a dusting of Parmesan, and a few torn basil leaves.

7. 7

   Repeat the layers (eggplant, sauce, cheeses, basil) until all ingredients are used, finishing with a generous layer of cheese on top.

8. 8

   Bake for 20-25 minutes until the sauce is bubbly and the cheese is melted and golden brown.

9. 9

   Let the dish rest for 10 minutes before slicing and serving to allow the layers to set.

Notes

For a crispier texture, you can lightly coat the eggplant slices in breadcrumbs before baking. If your eggplants are very bitter, salt them and let them sit for 30 minutes to draw out moisture before rinsing and baking.

Nutrition per serving

• main
• vegetarian
• baked
• healthy
• dinner
• Italian
• eggplant