Description
This baked eggplant Parmesan is a healthier version of the classic Italian dish. Layers of crispy baked eggplant, rich marinara sauce, and gooey cheese make for a delicious, comforting meal.
Ingredients
Scale
- 2 large eggplants, sliced into 1/4-inch rounds
- 2 eggs, beaten
- 1 1/2 cups Italian-seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese (for topping)
- Fresh basil for garnish (optional)
Instructions
- Preheat oven to 400°F. Salt the eggplant slices and let sit for 30 minutes. Pat dry.
- Bread the eggplant by dipping in beaten egg, then breadcrumbs mixed with Parmesan.
- Bake eggplant slices for 20-25 minutes until golden and crispy, flipping halfway.
- In a 9×13-inch dish, layer marinara sauce, baked eggplant, and cheese. Repeat layers.
- Bake at 375°F for 20-25 minutes until cheese is melted and bubbly.
- Let rest for 10 minutes before serving. Garnish with basil if desired.
Notes
- Salt the eggplant to remove excess moisture for better texture.
- Use fresh mozzarella for a creamier cheese layer.
- Prep Time: 30 min
- Cook Time: 50 min
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 330 kcal
- Sugar: 7 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 15 g
- Cholesterol: 75 mg
Keywords: Baked Eggplant Parmesan, Healthy Eggplant Parmesan, Italian Eggplant Recipe, Easy Eggplant Parmesan, Vegetarian Comfort Food