As seen on Instagram
This cheesy eggplant Parmesan bake was a sleeper hit in our reels on @huritastyrecipes — tender roasted eggplant layered with garlicky marinara and molten mozzarella, baked until bubbling and golden. Even the eggplant skeptics in the comments were converted.
Why you’ll love it
- Crispy-edged eggplant without deep frying
- Vegetarian comfort food that eats like a full meal
- Simple pantry ingredients, big Italian flavor
Ingredients
- 2 medium eggplants (about 2 1/2 lbs), sliced into 1/2-inch rounds
- 1/4 cup olive oil
- 1 1/2 tsp kosher salt, divided
- 1/2 tsp black pepper
- 1 cup Italian-seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese, divided
- 2 large eggs, beaten
- 3 cups marinara sauce
- 12 oz fresh mozzarella, sliced
- 1 cup shredded mozzarella
- 2 cloves garlic, minced
- Fresh basil leaves, for serving
Instructions
- Preheat the oven to 425°F (220°C). Line two baking sheets with parchment.
- Salt the eggplant slices and rest 20 minutes to draw out moisture; pat dry.
- Dip slices in beaten egg, then press into a mix of breadcrumbs, half the Parmesan, 1/2 tsp salt, and pepper.
- Arrange on the sheets, brush lightly with olive oil, and roast 20–25 minutes, flipping once, until golden and crisp at the edges.
- Lower the oven to 375°F (190°C). Spread 1 cup marinara in a 9 x 13-inch dish.
- Layer half the eggplant, half the remaining marinara, half the fresh mozzarella, and half the shredded mozzarella. Repeat.
- Sprinkle with the remaining Parmesan and the minced garlic.
- Bake 25–30 minutes until bubbly and browned. Rest 10 minutes, top with basil, and serve.
Tips
- Salting the eggplant is non-negotiable — it keeps the bake from turning watery.
- Roast, don’t fry: you get crispy edges with a fraction of the oil.
- Leftovers reheat beautifully in the oven at 350°F for 15 minutes.
For more veggie-packed comfort food, follow @huritastyrecipes on Instagram — the reel is waiting for you.
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