🍆🧀 Grandma’s Baked Eggplant Parmigiana (Melty, Cheesy, and No Frying Required)
5.0 / 50
Main DishesItalian RichardObradovic Jun 06, 2025 257
Site avg: 4.5 / 5 Total votes: 11
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
1️⃣ Preheat oven to 200°C (400°F).
2️⃣ Lay 🍆 eggplant slices on a baking sheet. Salt both sides and let sit 15 min. Pat dry.
3️⃣ Brush both sides with 🫒 oil and bake for 20 min, flipping once.
4️⃣ In a baking dish, spread a thin layer of 🍅 sauce.
5️⃣ Layer eggplant, more sauce, 🧀 mozzarella and Parmesan. Repeat layers.
6️⃣ Bake for 25–30 min until bubbly and golden.
7️⃣ Let rest 10 minutes. Top with 🌿 basil before serving.
Total Time
🛠️ Prep: 20 min
🔥 Bake: 30 min
🕒 Total: 50 min
Nutritional Value
🔥 340 kcal
💪 Protein: 14 g
🧈 Fat: 22 g (9 g saturated)
🍞 Carbohydrates: 18 g
🧂 Sodium: 480 mg
Advice
If you want it extra crispy, layer a sprinkle of breadcrumbs between the eggplant and cheese. Bonus crunch, zero regret.
Status
Oven-baked eggplant parm with bubbling cheese and rich tomato sauce.
🍆 It’s light on oil but heavy on flavor.
#GrannyZen #EggplantParm #BakedNotFried #ItalianComfort
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5.0 / 50 votes
Diff avg: –/50 short • 0 right • 0 long0 easy • 0 hard
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