Description
Indulge in this classic Italian-American comfort food with a healthier twist. This Baked Eggplant Parmesan recipe features crispy breaded eggplant slices layered with marinara sauce and gooey cheeses, baked to golden perfection. A satisfying vegetarian main course that even meat lovers will enjoy.
Ingredients
Scale
Eggplant:
- 2 medium eggplants, sliced into 1/2-inch rounds
- 1 tablespoon salt
Breading:
- 2 cups Italian-style breadcrumbs
- 1 cup grated Parmesan cheese
- 2 large eggs, beaten
Assembly:
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 2 tablespoons olive oil
- Fresh basil leaves for garnish
Instructions
- Prepare Eggplant: Salt eggplant slices, let sit, and pat dry. Preheat oven. Coat baking sheets with oil.
- Bread Eggplant: Combine breadcrumbs and Parmesan. Dip eggplant in eggs, coat with breadcrumb mixture.
- Bake Eggplant: Arrange slices on baking sheets, bake until golden and crispy.
- Layer: Spread marinara in a dish, layer eggplant, sauce, and cheeses. Repeat layers.
- Bake: Bake until cheese is bubbly and golden. Garnish with basil and serve.
Notes
- For extra crispiness, broil the top for 1-2 minutes at the end.
- Serve with pasta or a green salad for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 8g
- Sodium: 750mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 70mg
