Baked Eggplant Parmesan
Oven-baked breaded eggplant layered with marinara sauce, mozzarella, Parmesan, and fresh basil.
Instructions
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Step 1
Preheat the oven to 220°C.
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Step 2
Cut the eggplant crosswise into 1 cm slices. Toss the slices with the salt in a colander and leave them to drain.
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Step 3
Pat the eggplant slices thoroughly dry. Brush two rimmed baking sheets with the olive oil.
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Step 4
Place the flour in one shallow bowl and the beaten eggs in a second. In a third bowl, combine the breadcrumbs, 60 gr Parmesan, oregano, and black pepper.
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Step 5
Coat each eggplant slice first in flour, then in egg, and finally in the breadcrumb mixture. Arrange the slices in single layers on the prepared baking sheets.
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Step 6
Bake the breaded eggplant until the undersides are golden.
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Step 7
Turn the slices and continue baking until browned and tender.
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Step 8
Reduce the oven to 190°C. Layer the marinara sauce, baked eggplant, mozzarella, and remaining 40 gr Parmesan in a baking dish, finishing with sauce and cheese.
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Step 9
Bake until the sauce bubbles and the cheese is melted and lightly browned.
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Step 10
Rest the casserole, then scatter the basil over the top before serving.
Nutrition (Estimated)
Food safety
Caution: medium
Avoid cross-contamination from raw egg. Refrigerate leftovers within 2 hours, keep them chilled, and reheat until steaming throughout.
Risk factors
- Raw egg is used during breading.
- The dense casserole retains heat after baking.
- Cooked leftovers require prompt refrigeration.