Vegetarian Baked Eggplant Parmesan
Slices of baked eggplant layered with rich tomato sauce, mozzarella, and Parmesan cheese, baked until bubbly and golden.
This vegetarian eggplant Parmesan is a lighter take on the classic dish. Eggplant slices are baked instead of fried, then layered with flavorful tomato sauce, mozzarella, and Parmesan cheese. It’s comforting, nutritious, and makes an ideal main course or side dish.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Eggplant - 2 pcs
- Tomato Sauce - 400 g
- Mozzarella - 150 g
- Salt - 1 pinch
- Olive Oil - 30 ml
- Parmesan Cheese - 50 g
- Basil - 10 g
Directions
Step 1
Preheat oven to 200°C (400°F). Slice 2 medium eggplants into 1 cm rounds.
Step 2
Sprinkle eggplant slices with salt, let sit 15 minutes, then pat dry.
Step 3
Arrange eggplant slices on a baking sheet, brush lightly with 30 ml olive oil, and bake for 15-20 minutes until tender.
Step 4
In a baking dish, spread a thin layer of tomato sauce. Layer half of the baked eggplant slices, 150 g mozzarella cheese, and 50 g Parmesan cheese. Repeat with remaining ingredients, ending with cheese on top.
Step 5
Bake for 20-25 minutes until bubbly and golden.
Step 6
Garnish with 10 g fresh basil, let rest briefly, then serve warm.
Cook's Notes
Serve with a side of pasta or a fresh salad for a complete meal.