5.0 from 24 votes
Baked Eggplant Parmesan
Delicious Baked Eggplant Parmesan is easy to make with layers of crispy eggplant, marinara sauce, and cheese. A crowd pleasing vegetarian Italian classic you’ll make again and again!
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6 servings
Calories: 333 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1 extra large or 2 medium eggplants sliced into 1/4''-thick rounds
- kosher salt and pepper to taste
- 1 cup all-purpose flour
- 2 teaspoon garlic salt
- 2 large eggs
- 2 cups panko breadcrumbs
- Cooking oil spray
- 1 1/2 cups marinara or pizza sauce
- 1 1/2 cups shredded Mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons chopped parsley
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.
Cup of Yum
Notes
- Storing leftovers: Store any leftovers in an airtight container and in the fridge for up to about 3 days. You can rewarm in the oven or pop individual servings in the microwave and reheat in 30-second intervals.
- Freezing: Prepare eggplant parmesan in a freezer-safe baking dish without baking. Cover tightly with plastic wrap, followed by foil. Store in the freezer for up to 3 months. When ready to bake, remove from the freezer and allow to thaw in the refrigerator. Bake according to recipe instructions.
Nutrition Information
Serving
1serving
Calories
333kcal
(17%)
Carbohydrates
40g
(13%)
Protein
17g
(34%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.01g
Cholesterol
91mg
(30%)
Sodium
1949mg
(81%)
Potassium
496mg
(14%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
647IU
(13%)
Vitamin C
7mg
(8%)
Calcium
288mg
(29%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 333
% 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.