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Baked Eggplant Parmesan
Baked Eggplant Parmesan is a lighter twist on the classic! Tender eggplant with crunchy panko, melty cheese, and marinara make it so good!
Prep Time
15 mins
Cook Time
1 hr 15 mins
Resting time
45 mins
Total Time
2 hrs 10 mins
Servings: 8 servings
Calories: 356 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 2 large eggplants sliced into ½-inch circles
- 1 tablespoon salt
- 2 cups panko breadcrumbs
- 1 cup grated Parmesan cheese
- 3 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 3 large eggs
- 1 tablespoon water
- ½ cup all-purpose flour
- 1 (24-ounce) jar marinara sauce
- 2 ¼ cups low moisture mozzarella
- ¼ cup fresh basil chopped, for serving
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.
Cup of Yum
Notes
- Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
- Freezing Instructions: You can also freeze the baked eggplant parmesan for up to 3 months. To re-heat, thaw in the fridge overnight and bake in a 350°F oven until heated through. You can also freeze the uncooked eggplant parmesan as I often do. Follow the baking instructions but leave it in the oven for an extra 10 minutes.
- Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- Instead of all-purpose flour, you can bread the eggplant with almond flour or any other flour of choice.
Nutrition Information
Serving
3slices eggplant
Calories
356kcal
(18%)
Carbohydrates
32g
(11%)
Protein
18g
(36%)
Fat
18g
(28%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.01g
Cholesterol
93mg
(31%)
Sodium
1416mg
(59%)
Potassium
645mg
(18%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
834IU
(17%)
Vitamin C
9mg
(10%)
Calcium
403mg
(40%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 356
% 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.