🍆🧀 Grandma’s Baked Eggplant Parmigiana (Melty, Cheesy, and No Frying Required)

Description

Grandma believed in two things: don’t waste good olive oil, and never deep-fry when the oven can do the job. This eggplant parm is baked, not fried – but still bubbling, cheesy, and layered like a family feud. Crispy edges, soft centers, and tomato sauce that clings to every bite.

Ingredients

• 🍆 2 medium eggplants (about 600 g / 1.3 lb), sliced 1 cm thick
• 🧂 Salt
• 🍅 400 g (14 oz) marinara sauce (homemade or store-bought)
• 🧀 200 g (7 oz) shredded mozzarella
• 🧀 50 g (1/2 cup) grated Parmesan cheese
• 🫒 3 tbsp olive oil
• 🌿 Fresh basil for garnish

Preparation

1. 1️⃣ Preheat oven to 200°C (400°F).
2. 2️⃣ Lay 🍆 eggplant slices on a baking sheet. Salt both sides and let sit 15 min. Pat dry.
3. 3️⃣ Brush both sides with 🫒 oil and bake for 20 min, flipping once.
4. 4️⃣ In a baking dish, spread a thin layer of 🍅 sauce.
5. 5️⃣ Layer eggplant, more sauce, 🧀 mozzarella and Parmesan. Repeat layers.
6. 6️⃣ Bake for 25–30 min until bubbly and golden.
7. 7️⃣ Let rest 10 minutes. Top with 🌿 basil before serving.

Total Time

🛠️ Prep: 20 min
🔥 Bake: 30 min
🕒 Total: 50 min

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