Baked Greek Eggplant Parmesan
30 Mins
PREP TIME
45 Mins
COOK TIME
4
SERVINGS
Baked Greek Eggplant Parmesan
Smokey Rebel HQ
4
30 minutes
45 minutes
350
Mediterranean
Dinner
Discover a delicious twist on a classic Italian favorite with this Baked Greek Eggplant Parmesan. Layered with crispy, flavorful eggplant, savory marinara sauce, and rich Parmesan cheese, this vegetarian dish is infused with the aromatic Smokey Rebel Greek Odyssey Gyros Rub for a unique Mediterranean flair.
Perfect for a cozy dinner, this baked delight is sure to impress vegetarians and meat-lovers alike. Serve it with a fresh salad for a complete meal that's both hearty and satisfying.
Ingredients
- 2 medium eggplants, sliced
- 1 cup marinara sauce
- 1 cup grated Parmesan cheese
- 2 eggs, beaten
- 1 cup breadcrumbs
1 tablespoon Smokey Rebel Greek Odyssey Gyros Rub
- Olive oil for drizzling
- Salt and pepper to taste
Parsley for garnish
Directions
- Preheat your oven to 375°F (190°C).
- Sprinkle the eggplant slices with salt and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
- In a bowl, combine the beaten eggs and Smokey Rebel Gyros Rub.
- Dredge each eggplant slice in the egg mixture and then coat with breadcrumbs.
- Place the coated slices on a baking sheet lined with parchment paper. Drizzle with olive oil.
- Bake for 25 minutes until golden and crispy, flipping halfway.
In a baking dish or pan that can go in an oven, layer half of the baked eggplant, half of the marinara sauce, and half of the Parmesan cheese. Repeat the layers.
- Top with remaining Parmesan cheese and bake for an additional 15-20 minutes until bubbly and golden.
Garnish with parsley if desired
- Let cool slightly before serving.
