Description
This Baked Eggplant Parmesan recipe is a delicious twist on a classic Italian dish. Crispy eggplant slices are layered with marinara sauce, Parmesan, and mozzarella cheese, then baked to perfection.
Ingredients
Units
Scale
- 2 medium eggplants sliced into 1/2-inch rounds
- 1 tablespoon salt for sweating the eggplant
- 2 large eggs
- 1 cup Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- 1 1/2 cups marinara sauce
- 2 tablespoons olive oil spray
- Fresh basil leaves for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Sweat the eggplant: Sprinkle salt on the eggplant slices and let them sit for 30 minutes to draw out excess moisture.
- Bread the eggplant: In one bowl, whisk the eggs. In another bowl, combine breadcrumbs and Parmesan cheese. Dip each eggplant slice in the egg, then coat with breadcrumb mixture.
- Layer the ingredients: In a baking dish, layer marinara sauce, breaded eggplant slices, mozzarella cheese, and repeat. Finish with a layer of mozzarella on top.
- Bake: Drizzle olive oil spray over the top layer and bake for 35-40 minutes until the cheese is melted and bubbly.
- Serve: Garnish with fresh basil leaves before serving.
Notes
- If you prefer a lighter version, you can bake the breaded eggplant slices on a wire rack before assembling the dish.
- You can customize this recipe by adding additional toppings like sliced tomatoes or fresh herbs.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 60 mg