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Eggplant Parmesan, or Melanzane alla Parmigiana, is a culinary classic that hails from Southern Italy. This beloved dish showcases layers of tender eggplant, a robust marinara sauce, and a melty, cheesy topping that appeals to the palate of many. While the traditional recipe often features a rich depth of flavor and a satisfying texture, the Savory Eggplant Parmesan Bake elevates this classic to new heights.

Savory Eggplant Parmesan Bake

Discover the flavors of Southern Italy with this Savory Eggplant Parmesan Bake. This delicious dish layers tender eggplant, rich marinara sauce, and gooey cheese to create a comforting casserole that delights vegetarians and meat-lovers alike. Learn how to select the perfect eggplant, use traditional cooking techniques, and assemble delightful layers for optimal flavor. Perfect for family dinners or entertaining, this recipe is sure to become a favorite in your home!
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Ingredients
  

2 medium eggplants, sliced into 1/2-inch rounds

1 teaspoon salt (for sweating the eggplant)

2 cups marinara sauce (store-bought or homemade)

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

1 cup all-purpose flour

2 large eggs, beaten

1 cup breadcrumbs (preferably Italian seasoned)

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon garlic powder

Fresh basil leaves for garnish

Olive oil spray or 1/4 cup olive oil for drizzling

Instructions
 

Prepare the Eggplant: Sprinkle the sliced eggplant with salt and let it sit in a colander for 30 minutes. This helps draw out excess moisture and bitterness. Rinse and pat dry to remove excess salt.

    Bread the Eggplant: Set up a breading station with three bowls: one with flour, one with the beaten eggs, and another with breadcrumbs mixed with oregano, basil, and garlic powder. Dip each eggplant slice first into the flour, then into the egg, and finally coat it well with the breadcrumb mixture.

      Fry the Eggplant: In a large skillet, heat a few tablespoons of olive oil over medium heat. Fry the breaded eggplant slices in batches for about 3-4 minutes on each side until golden brown. Transfer to paper towels to drain excess oil.

        Assemble the Bake: Preheat your oven to 375°F (190°C). In a 9x13 inch baking dish, start by spreading a thin layer of marinara sauce on the bottom. Layer half of the fried eggplant slices over the sauce. Sprinkle half of the mozzarella and half of the Parmesan cheese over the eggplant.

          Repeat the Layers: Add another layer of marinara sauce, followed by the remaining eggplant slices, the rest of the marinara, and top with the remaining mozzarella and Parmesan cheese.

            Bake the Dish: Lightly spray the top with olive oil to help the cheese brown. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for another 15-20 minutes until the cheese is bubbling and golden.

              Garnish and Serve: Allow the bake to cool for about 10 minutes before slicing. Garnish with fresh basil leaves on top for a vibrant finish. Serve warm as a main dish or a side.

                Prep Time, Total Time, Servings: 20 minutes | 1 hour | 6 servings