Quick & Easy Eggplant Parmesan
70% authentic · Italian-American
A simplified version of Eggplant Parmesan that skips the frying step for a faster, lighter meal, using baked or grilled eggplant slices.
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Ingredients
- Eggplant1 large
- Marinara sauce3 cups
- Mozzarella cheese, shredded1.5 cups
- Parmesan cheese, grated1/2 cup
- Olive oil sprayas needed
- Dried oregano1 tsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Preheat oven to 400°F (200°C). Slice eggplant into 1/4-inch thick rounds.
- 2
Arrange eggplant slices on a baking sheet lined with parchment paper. Spray lightly with olive oil, season with salt and pepper.
- 3
Bake for 15-20 minutes, flipping halfway, until tender and lightly browned.
- 4
Reduce oven temperature to 375°F (190°C).
- 5
In a baking dish, spread a layer of marinara sauce. Arrange a layer of baked eggplant slices. Top with marinara sauce, shredded mozzarella, and grated Parmesan. Sprinkle with oregano.
- 6
Repeat layers until ingredients are used, ending with sauce and cheeses.
- 7
Bake for 20-25 minutes, or until cheese is melted and bubbly.
- 8
Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.
