Baked Eggplant Parmesan
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
333 kcal
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Course
Main Course
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Cuisine
Italian
Baked Eggplant Parmesan
Description
This recipe uses extra-large eggplant sliced into quarter-inch rounds, seasoned with salt and pepper, then dredged in a garlic-salted flour mixture, dipped in beaten eggs, and coated with panko breadcrumbs. The coated eggplant slices are baked at 400°F on a parchment-lined tray and sprayed with cooking oil for a crisp, golden finish.
Once baked, the eggplant is layered in a baking dish alternately with marinara sauce, shredded mozzarella, and freshly grated Parmesan, completing with a final mozzarella layer. The assembled dish is baked until bubbly and golden, creating a hearty vegetarian entrée or side dish with crispy edges and creamy cheese layers.
Leftovers keep well refrigerated for about three days and can be reheated in the oven or microwave. The dish can also be assembled and frozen unbaked in a freezer-safe container for up to three months, then thawed before baking.
Ingredients
- 1 extra large eggplant sliced into 1/4''-thick rounds, 2 medium
- salt to taste, kosher salt
- black pepper to taste, kosher salt
- 1 cup all-purpose flour
- 2 teaspoon garlic salt
- 2 large egg
- 2 cups panko breadcrumbs
- cooking oil spray
- 1 1/2 cups marinara sauce or pizza sauce
- 1 1/2 cups mozzarella cheese shredded
- 1/2 cup Parmesan Cheese freshly grated
- 2 tablespoons parsley chopped
Instructions
- Preheat the oven to 400F and line a large sheet pan with parchment paper.
- Season the eggplant rounds with salt and pepper on both sides.
- Prepare your station: in a shallow dish combine the flour with the garlic salt. In a second dish beat the eggs, and have a third dish with the breadcrumbs.
- Dredge the eggplant into the flour to coat both sides, then dip into the beaten eggs, allowing the excess to drip off. Next, evenly coat each round with the panko breadcrumbs.
- Lay the coated eggplant rounds into the prepared sheet pan and spray with cooking oil spray. Bake for 22-25 minutes, flipping halfway until eggplant is golden and crispy.
- Meanwhile, in a large oven dish, spread 1/3 of the marinara sauce.
- Once the baked eggplant is ready, arrange half of the rounds into the prepared baking dish.
- Top with 1/3 of the marinara sauce, sprinkle with 1/2 of the mozzarella, and all the parmesan.
- Repeat with the remaining ingredients, finishing with a layer of mozzarella.
- Bake at 400F for 15 minutes, or until the cheese is bubbly.
- Garnish with fresh chopped parsley.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven or microwave in short intervals.
- Freeze assembled eggplant Parmesan unbaked in a freezer-safe dish for up to 3 months; thaw in the refrigerator before baking as instructed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 333kcal | 17% |
| Carbohydrates | 40g | 13% |
| Protein | 17g | 34% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 91mg | 30% |
| Sodium | 1949mg | 81% |
| Potassium | 496mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 647IU | 13% |
| Vitamin C | 7mg | 8% |
| Calcium | 288mg | 29% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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