Description
Just five ingredients and an hour of passive baking time stand between you and this delicious, light eggplant parm. Get to it!
Ingredients
- 3 cups Marinara, Any Kind You Like
- 1 whole Large Eggplant, Thinly Sliced On A Mandoline
- 8 ounces, weight Mozzarella Cheese, Grated
- Salt And Pepper, to taste
- ¼ cups Panko Bread Crumbs
- ¼ cups Grated Parmesan Cheese
Preparation
Preheat oven to 375ºF. Spray a baking dish with cooking spray. I use a round Staub braiser, but anything that holds 3 to 5 quarts and is similar to a 9×13 baking dish in volume will work.
Layer the dish in the following order: 1/3 of the marinara, half of the eggplant slices scattered to form an even layer, sprinkle of salt and pepper, half the mozzarella. Then repeat: 1/3 marinara, other half of the eggplant, salt and pepper, rest of the mozzarella.
Top the dish with the rest of the marinara, panko, and Parmesan cheese.
Bake at 375ºF for 1 hour, covered except for the last 15 minutes. The dish is done when bubbly throughout and very soft through the center. Let the dish rest for 5 minutes before scooping into shallow bowls for serving. Enjoy!
Notes:
• I have a recipe for homemade marinara on my blog and in my recipe box, but use any kind you like! I often make a double batch and use some for the week ahead, freeze some, and use some in a baked dish like this.
• Make ahead: This can be assembled in advance and kept in the fridge for a few days, then baked right before you want to eat it.
