Baked Eggplant Parmesan Recipe
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Prep Time
50 mins
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Cook Time
50 mins
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Total Time
1 hr 40 mins
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Servings
9 servings
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Calories
553 kcal
Baked Eggplant Parmesan Recipe
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This is my mom's famous recipe for eggplant parm and it is both EASY and HEALTHY because it's baked NOT fried! The best eggplant parmesan recipe ever!
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Ingredients
- 4 cups Italian seasoned breadcrumbs or more as needed
- 3 egg
- 1 eggplant about 3-31/2 lbs, very large or two medium
- olive oil spray
- 5 cups tomato sauce see recipe, homemade
- 16 ounces mozzarella grated (not fresh mozzarella, whole milk
- 8 ounces provolone cheese grated, mild
- 1 cup Pecorino Romano cheese finely grated
- basil for garnish (optional, minced fresh, or parsley
Notes
- Keep a close watch on the eggplant while it broils. It can go from perfectly crisp to burnt in a matter of seconds. Remove the pieces as they brown and continue cooking the rest to avoid any burning.
- Mozzarella can be tough to grate. To make it easier, pop it in the freezer for 10-20 minutes to get it firm. The grating attachment on a food processor can make it a lot easier too.
- It's essential to wait at least 30 minutes before cutting the eggplant Parm or it will ooze out everywhere and seem watery. It needs time to set up after baking.
- This eggplant parmigiana tastes even better the next day because it has time for all of the flavors to meld together. If you can make it in advance, do it. Bake as normal, then refrigerate, and when you're ready to serve, reheat, covered, at 325 degrees F for about 20 minutes (or until hot throughout).
Nutrition Information
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Calories
553kcal
(28%)
Carbohydrates
49g
(16%)
Protein
33g
(66%)
Fat
26g
(40%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.01g
(1%)
Cholesterol
124mg
(41%)
Sodium
2012mg
(84%)
Potassium
747mg
(16%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
1392IU
(28%)
Vitamin C
12mg
(13%)
Calcium
692mg
(69%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 9servings
Amount Per Serving
Calories 553 kcal
% Daily Value*
| Calories | 553kcal | 28% |
| Carbohydrates | 49g | 16% |
| Protein | 33g | 66% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 124mg | 41% |
| Sodium | 2012mg | 84% |
| Potassium | 747mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 1392IU | 28% |
| Vitamin C | 12mg | 13% |
| Calcium | 692mg | 69% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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