Sometimes, the best meals are the ones that remind you of home—simple, comforting, and full of love. This vegetarian eggplant parmesan is exactly that: a dish that feels like a warm hug after a long day.
I still remember the first time I made this recipe. The aroma of garlic and herbs simmering in the sauce filled the kitchen, and as the cheese melted to golden perfection atop the eggplant slices, I felt a quiet joy that comes from creating something truly satisfying and wholesome.
- Rich layers of tender eggplant and flavorful marinara sauce
- Perfectly gooey melted cheese that pulls apart with every bite
- Vegetarian-friendly, hearty, and sure to please both family and guests
- Great for meal prep and reheats beautifully for leftovers
Vegetarian Eggplant Parmesan
- Total Time: 1 hour
- Yield: 4 1x
Description
A comforting and hearty vegetarian meal featuring layers of breaded eggplant, rich marinara, and melted mozzarella.
Ingredients
2 large eggplants, sliced into 1/2-inch rounds
Salt
2 cups marinara sauce
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup breadcrumbs
2 eggs, beaten
1/4 cup olive oil
1 teaspoon dried Italian herbs
Fresh basil leaves for garnish
Instructions
Sprinkle eggplant slices with salt and let them sit for 20 minutes to draw out moisture. Pat dry.
Preheat oven to 375°F (190°C).
Dip eggplant slices in beaten eggs, then coat with breadcrumbs mixed with Italian herbs.
Heat olive oil in a skillet over medium heat and fry eggplant slices until golden on both sides. Drain on paper towels.
Spread a thin layer of marinara sauce in a baking dish.
Layer fried eggplant slices, more marinara sauce, mozzarella, and Parmesan cheese. Repeat layers until ingredients are used, finishing with cheese on top.
Bake for 25-30 minutes until cheese is bubbly and golden.
Garnish with fresh basil leaves before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
FAQ
Can I make this eggplant parmesan gluten-free?
Absolutely! Swap out the breadcrumbs for gluten-free ones or omit them entirely, and use gluten-free pasta or serve with a fresh salad instead.
What’s the best way to prevent soggy eggplant?
Salting the eggplant slices before cooking helps draw out moisture. Then, bake or pan-fry them until golden to get that perfect texture.
Give this recipe a try and watch how it quickly becomes a staple in your dinner rotation. Enjoy every comforting bite!