Description
Baked Eggplant Parmesan is a healthier, oven-baked version of the classic Italian-American comfort dish, featuring crisp eggplant slices layered with marinara sauce and melted cheese for a hearty, satisfying vegetarian meal.
Ingredients
- 2 medium eggplants
- 2 large eggs, beaten
- 1 ½ cups Italian seasoned breadcrumbs (or plain with added herbs)
- ½ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 3 cups marinara sauce (store-bought or homemade)
- Olive oil or cooking spray
- Salt, to taste
- Black pepper, to taste
- Fresh basil (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper.
- Slice eggplants into ½-inch thick rounds. Sprinkle both sides with salt and let sit for 30 minutes to draw out moisture. Pat dry with paper towels.
- Prepare a dredging station with one bowl of beaten eggs and another with breadcrumbs mixed with Parmesan, salt, and pepper.
- Dip each eggplant slice into the egg, then coat with the breadcrumb mixture. Place on prepared baking sheets.
- Lightly spray slices with cooking spray or drizzle with olive oil.
- Bake for 20–25 minutes, flipping halfway through, until golden and crisp.
- In a baking dish, spread a layer of marinara sauce. Add a layer of baked eggplant, more marinara, shredded mozzarella, and repeat layers.
- Top with a final layer of mozzarella and a sprinkle of Parmesan.
- Bake at 375°F (190°C) for 20–25 minutes, until bubbly and cheese is golden.
- Let rest for 10 minutes before serving. Garnish with fresh basil if desired.
Notes
Use gluten-free breadcrumbs for a gluten-free version.Replace eggs and cheese with plant-based alternatives for a vegan option.Add crushed red pepper to breadcrumbs or marinara for a spicy kick.Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.Reheat in the oven to preserve crispness.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 8g
- Sodium: 720mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 55mg
