If you love classic Italian comfort food but want a satisfying vegetarian option, this Eggplant Parmesan is just what you need. Crispy baked eggplant slices layered with rich tomato basil sauce and gooey cheeses make every bite a delight.
I remember the first time I baked this dish. The smell of garlic and fresh basil filled the kitchen, and when I finally pulled it from the oven, the golden brown crust and bubbling cheese made it impossible to wait. It became an instant family favorite.
Why You’ll Love It:
– Crispy breadcrumb-coated eggplant with just the right crunch
– Layers of smooth tomato basil sauce bursting with flavor
– Melted mozzarella and parmesan cheese for creamy, gooey goodness
– Easy baking method with no frying needed
– Beautiful rustic presentation with fresh basil on top
This recipe is straightforward and perfect for busy weeknights or cozy dinners. You’ll feel proud serving this classic dish that’s wholesome and so satisfying.
PrintVegetarian Eggplant Parmesan
Crispy breadcrumb-coated baked eggplant layered with tomato basil sauce, melted mozzarella, and parmesan cheese. Garnished with fresh basil for a rustic Italian feel.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 4
Ingredients
Eggplant slices
Tomato basil sauce
Mozzarella cheese
Parmesan cheese
Breadcrumbs
Olive oil
Garlic
Fresh basil leaves
Salt
Black pepper
Instructions
Preheat oven to 375°F (190°C).
Brush eggplant slices with olive oil and season with salt and black pepper.
Coat each eggplant slice evenly with breadcrumbs.
Arrange breadcrumb-coated eggplant slices on a baking sheet and bake for 20 minutes, flipping halfway until golden and crispy.
In a baking dish, spread a thin layer of tomato basil sauce.
Layer baked eggplant slices over the sauce.
Top with a spoonful of tomato basil sauce, minced garlic, mozzarella cheese, and grated parmesan cheese.
Repeat layering until ingredients are used, finishing with cheese on top.
Bake in the oven for 20 minutes until cheese is melted and slightly browned.
Garnish with fresh basil leaves before serving on a white round plate.
Q: Can I prepare this dish ahead of time?
A: Yes! You can assemble the layers a few hours before baking and keep it refrigerated until ready to cook.
Q: How do I store leftovers?
A: Store leftovers covered in the fridge for up to 3 days. Reheat gently in the oven to keep the crispy texture.
Don’t forget to save or print this recipe so you can enjoy this delicious, comforting vegetarian Eggplant Parmesan anytime you want.