Easy Baked Eggplant Parmesan Recipe | Maxi's Kitchen

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: processed cheese

Part-skim mozzarella is lower in fat, while processed cheese can be more budget-friendly.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated hard cheese

Nutritional yeast is a lower-calorie option, and grated hard cheese can be less expensive.

Cut the eggplants into half-inch rounds, trimming the tops and bottoms first.

Lay the eggplant slices onto baking sheets and generously drizzle olive oil on both sides.

Sprinkle salt and pepper on both sides of the eggplant slices, being careful not to use too much salt.

Bake the eggplant in the oven at 450°F for about 15 to 20 minutes per side, flipping them halfway through.

While the eggplant is baking, slice fresh basil into thin strips.

Slice fresh mozzarella into chunks.

After 15 to 20 minutes, check the eggplant; it should be golden brown and shriveled slightly.

Remove the eggplant from the oven and prepare to assemble the dish.

In a baking dish, start with a thin layer of jarred marinara sauce on the bottom.

Layer the eggplant slices evenly across the bottom of the dish.

Add a thin layer of marinara sauce on top of the eggplant.

Sprinkle fresh basil over the sauce and eggplant.

Add a layer of toasted Panko bread crumbs over the basil.

Sprinkle Parmesan cheese over the breadcrumbs.

Continue layering with eggplant, sauce, basil, breadcrumbs, and Parmesan until all ingredients are used, staggering the eggplant layers for even cooking.

Break the fresh mozzarella into pieces and place them on top of the final layer.

Bake the assembled dish in the oven at 450°F for about 30 minutes, then broil the top for a bubbly and golden finish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens