Baked Eggplant Parmesan with Tomato Sauce

**Baked Eggplant Parmesan with Tomato Sauce: A Flavorful, Healthier Twist on an Italian Classic**

Eggplant Parmesan, or “Melanzane alla Parmigiana,” is a beloved Italian comfort food that has made its way into kitchens around the world. Traditionally, it’s made by breading and frying slices of eggplant, then layering them with marinara sauce and cheese before baking. While delicious, this classic version can be heavy. This healthier twist on Baked Eggplant Parmesan keeps all the delicious flavors but skips the frying step, making it a lighter and just as flavorful alternative.

Packed with savory tomato sauce, creamy melted cheese, and tender eggplant, this dish is perfect for anyone looking to enjoy a hearty meal with a little less guilt. Whether you’re trying to eat more vegetables or simply want to try something new, Baked Eggplant Parmesan with Tomato Sauce is an absolute winner. Let’s dive into this delicious recipe!

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**Ingredients:**
– **2 medium eggplants** (peeled and sliced into 1/2-inch rounds)
– **1 tablespoon olive oil** (for brushing)
– **1/2 teaspoon salt** (for seasoning)
– **1/2 teaspoon black pepper** (for seasoning)
– **2 cups marinara sauce** (store-bought or homemade)
– **2 cups shredded mozzarella cheese** (part-skim works well)
– **1/2 cup grated Parmesan cheese**
– **1/4 cup fresh basil** (chopped, for garnish)
– **1 teaspoon garlic powder** (optional, for extra flavor)
– **1 tablespoon fresh parsley** (optional, for garnish)

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