Baked Eggplant Parmesan
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 10 mins
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Resting time
45 mins
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Total Time
2 hrs 10 mins
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Servings
8 servings
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Calories
356 kcal
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Course
Main Course
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Cuisine
Italian
Baked Eggplant Parmesan
Description
The recipe starts by salting eggplant slices and resting them with paper towels to remove bitterness and moisture, essential for a firm texture. After drying, the slices are coated sequentially with flour, egg wash, and a breadcrumb mixture seasoned with Parmesan and Italian herbs. Baking at 400°F crisps the coating while cooking the eggplant through.
Assembling the dish involves layering marinara sauce, baked eggplant slices, more sauce, and mozzarella cheese in a baking pan. The combination ensures the eggplant remains moist beneath the tomato sauce and cheese topping while developing a golden crust during baking. The result is a balanced texture with creamy melted cheese and tender vegetable.
This baked version suits those seeking a less oily alternative to traditional fried eggplant parmesan. It pairs well with pasta or a fresh salad to complement the rich tomato and cheese flavors, making it a hearty main dish for dinner.
Storage instructions recommend refrigerating leftovers in an airtight container for up to 3-4 days. The dish can also be frozen either before or after baking, with reheating in the oven suggested for best quality. Almond flour can substitute all-purpose flour in the breading for those desiring a gluten-free option.
Ingredients
- 2 large eggplant sliced into ½-inch circles
- 1 tablespoon salt
- 2 cups panko breadcrumbs
- 1 cup Parmesan Cheese grated
- 3 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 3 egg large
- 1 tablespoon water
- ½ cup all-purpose flour
- 1 (24-ounce) jar marinara sauce
- 2 ¼ cups mozzarella cheese low moisture
- ¼ cup basil chopped, for serving, fresh
Instructions
- Place the eggplant slices on a baking sheet lined with a paper towel, salt the eggplant generously then apply another paper towel on top of the eggplant; let it rest for 45 minutes. Then use the paper towels to pat dry and remove the excess salt and moisture.
- Preheat the oven to 400°F and lightly grease a large sheet pan.
- Combine bread crumbs, parmesan cheese, olive oil, and italian seasoning in one bowl. Beat eggs and water in a separate bowl. Place flour in a third bowl.
- Toss the eggplant with the flour, then dip into the egg wash, and then into the breadcrumbs mixture, making sure to press the breadcrumbs onto the eggplant firmly. Place onto the prepared baking sheet, and repeat with the remaining slices. Bake until the eggplant coating is browned, about 30-35 minutes.
- Add about 1 cup of marinara sauce into the bottom of a 9 by 13-inch baking dish. Place half of the eggplant on top of the marinara. Spoon another 1 cup of marinara over the top, followed by ¾ cup mozzarella. Apply the remaining eggplant on top of the cheese followed by the remaining marinara and remaining cheese.
- Lower the oven temperature to 375°F. Cover with aluminum foil and bake for 25 minutes. Uncover and continue baking until the cheese has lightly browned, about 20 more minutes.
- Remove from heat and allow to rest for 5 minutes before cutting and serving. Serve with fresh basil.
Notes
- Store leftovers in an airtight container in the refrigerator for 3-4 days to maintain freshness.
- The dish can be frozen for up to 3 months; thaw overnight in the fridge and reheat in a 350°F oven until heated through.
- You may freeze the unbaked assembly; add an extra 10 minutes to baking time when cooking from frozen.
- Almond flour or other flours can replace all-purpose flour in breading for variation or dietary needs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Serving | 3slices eggplant | |
| Calories | 356kcal | 18% |
| Carbohydrates | 32g | 11% |
| Protein | 18g | 36% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 93mg | 31% |
| Sodium | 1416mg | 59% |
| Potassium | 645mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 834IU | 17% |
| Vitamin C | 9mg | 10% |
| Calcium | 403mg | 40% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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