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Delicious Eggplant Parmesan baked to perfection with cheese and tomato sauce

Eggplant Parmesan

A comforting and delicious dish featuring layers of baked eggplant, ricotta, mozzarella, and marinara sauce, perfect for any dinner occasion.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Eggplant Preparation
  • 2 medium eggplants sliced
  • Salt for sweating the eggplant
Main Ingredients
  • 2 cups marinara sauce
  • 3 cups fresh spinach chopped
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 cup breadcrumbs
  • Olive oil
  • Black pepper and Italian seasoning to taste

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Lay the sliced eggplant on a clean kitchen towel, sprinkle salt over them, and let sit for 30 minutes to draw out excess moisture.
  3. After 30 minutes, rinse and pat dry each slice of eggplant. Dip them in breadcrumbs and arrange them on a baking sheet. Drizzle with olive oil.
Baking Eggplant
  1. Bake the eggplant for about 25 minutes, flipping halfway through, until they are golden brown.
Assembly
  1. While the eggplant bakes, combine ricotta cheese, chopped spinach, salt, and black pepper in a mixing bowl.
  2. In a baking dish, start with a layer of marinara sauce. Follow with a layer of eggplant slices, then the ricotta mixture, and a sprinkle of mozzarella and Parmesan cheeses.
  3. Repeat the layers, finishing with marinara and cheeses on the top.
Final Baking
  1. Bake this beauty for an additional 30 minutes, or until the cheeses are bubbly and golden.

Notes

You can substitute ricotta with cottage cheese for a lighter option or use a non-dairy cheese for vegan diets. Proper storage can extend the life of your Eggplant Parmesan. Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.