Eggplant Parmesan
Crispy baked eggplant Parmesan layered with marinara and melted mozzarella — a Family Dinner Cozy Evening autumn classic.
Overview
Ingredients
Equipment
- 2 sheet pans
- 9x13-inch baking dish
- Pastry brush
- Knife and cutting board
- Cheese grater
Method
Roast the eggplant
Preheat the oven to 425°F. Brush both sides of the eggplant slices with olive oil and season with salt and pepper. Arrange on two sheet pans. Roast 20 to 25 minutes, flipping once, until tender and lightly golden.
Layer the casserole
Lower oven to 375°F. Spread a thin layer of marinara in a 9x13-inch baking dish. Layer eggplant, more sauce, mozzarella, and Parmesan. Repeat, finishing with sauce and cheeses. Sprinkle panko on top if using.
Bake until bubbly
Bake uncovered 25 to 30 minutes until the cheese is melted and bubbling with golden spots. Rest 10 minutes. Scatter basil on top and serve warm.
Tips
Nutrition
Storage
Frequently asked
Can I change it a little?+
Yes — keep the heart of the method and swap toppings or veggies as you like.
How do I store leftovers?+
Cool, cover, and refrigerate. Reheat gently when needed.
Is this hard?+
No — easy steps, soft kitchen energy.
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