Healthy Eggplant Parmesan Bake (Printable Version)

Tender eggplant slices layered with marinara and cheese, baked until golden and flavorful.

# What You'll Need:

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01 - 2 medium eggplants
02 - 2 1/2 tablespoons olive oil, divided
03 - 1/2 cup shredded Parmesan cheese
04 - 1/2 cup seasoned Italian breadcrumbs
05 - 2 cups shredded mozzarella cheese
06 - 2 cups marinara sauce
07 - Salt, to taste
08 - Fresh ground black pepper, to taste

# Step-by-Step Guide:

01 - Slice the eggplants into twelve 1/2-inch thick rounds. Arrange slices on a cooling rack, sprinkle generously with salt, place a large sheet pan on top for slight pressure, and rest for 30 minutes to extract excess moisture.
02 - Pat eggplant slices thoroughly dry with paper towels. Arrange on a large baking sheet. Brush both sides with 2 tablespoons olive oil and season with salt and black pepper. Roast at 375°F (190°C) for 20 minutes until tender and lightly colored.
03 - Combine Parmesan cheese, Italian breadcrumbs, remaining 1/2 tablespoon olive oil, salt, and black pepper in a small bowl. Mix until evenly incorporated.
04 - Spread 1 cup marinara sauce evenly across the bottom of a 9x13-inch baking dish. Arrange 6 roasted eggplant slices in a single layer. Spoon 1 tablespoon marinara sauce over each slice, sprinkle with half the breadcrumb mixture, and top with half the shredded mozzarella.
05 - Top with remaining roasted eggplant slices to form layers. Spoon remaining marinara sauce over the top and sprinkle with remaining mozzarella. Bake at 375°F (190°C) for 20 minutes or until cheese melts, bubbles, and browns.
06 - Serve hot directly from the oven for a satisfying lighter Italian entrée.

# Additional Notes:

01 - Salting and pressing eggplant removes excess moisture and bitterness, enhancing texture and flavor.