Vegetarian Mains Members

Classic Baked Eggplant Parmesan

Layers of crisp, oven-baked breaded eggplant, tangy marinara, and melted mozzarella and Parmesan, baked until bubbling - the Italian-American comfort classic without the deep-frying mess.

35 minPrep

50 minCook

85 minTotal

6Servings

AdvancedDifficulty

⭐ 4.8Rating

one 9x13-inch casserole

Ingredients

2 large eggplants (about 1 lb each), sliced into 1/3-inch rounds
1 tablespoon salt, for sweating eggplant

Instructions

Arrange the eggplant rounds in a single layer on baking sheets and sprinkle both sides generously with the 1 tablespoon salt. Let sit for 30 minutes; you will see beads of moisture form on the surface, which draws out bitterness.

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