Crispy Baked Eggplant Parmesan

Name: Crispy Baked Eggplant Parmesan
Prep time: 45 min
Cook time: 45 min
Yield: 6 Servings
Ingredients: 2 medium sized eggplants; salt; 2 tablespoons olive oil; 2 eggs; 1 cup Panko bread crumbs; 1/2 cup Parmesan Cheese; 1 teaspoon dried oregano; 1/2 teaspoon garlic powder; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 and 1/2 cups marinara sauce; 1 ½ cups shredded mozzarella; 2 tablespoon minced parsley optional

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4.4

66 reviews

Good

Prep Time
45 mins
Cook Time
45 mins
Servings
6 Servings
Calories
274 kcal
Course
Main Course, Others
Cuisine
American, International, Vegetarian

Crispy Baked Eggplant Parmesan

Robert Dorsey

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

Servings

2 medium sized eggplants about 2 pounds total
salt
2 tablespoons olive oil
2 eggs beaten
1 cup Panko bread crumbs
1/2 cup Parmesan Cheese fresh grated
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 and 1/2 cups marinara sauce
1 ½ cups shredded mozzarella
2 tablespoon minced parsley optional for garnish

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Instructions

Move oven rack so that is in the second from the top space. Preheat the oven to 400 degrees F. Brush 2 Tablespoons of olive oil on a large baking sheet and set aside.
Cut the eggplant into lengthwise into planks about 1 inch thick. Sprinkle salt on both sides. Let sit for 30 minutes or longer.
After 30 minutes, pat the eggplant dry with a paper towel, then season with salt and pepper.
In one shallow dish, mix together panko bread crumbs, grated parmesan cheese, salt, pepper, garlic powder, oregano, and black pepper.
In another shallow dish, whisk eggs.
Dip one eggplant slice into the egg, allow excess to drip off. Then dip it into the bread crumb mixture until fully coated in the crumb mixture, and gently press with your hand to help the crumbs stick to the eggplant. Place on the prepared baking sheet, repeat with remaining slices of eggplant.
Place baking sheet in oven on the second from the top rack. Bake for 20 minutes, then flip and bake for another 20 minutes, or until eggplant is tender and breading is golden.
Pour 1/4 cup of marinara sauce over each piece of eggplant, then top with cheese. Place back in the oven and bake 10 more minutes, or until cheese it melted. Turn on broiler and broil for 2-4 minutes, until cheese is melted and bubbly.
Garnish with chopped parsley if desired.

Nutrition Information

Show Details

Serving 1serving Calories 274kcal (14%) Carbohydrates 21g (7%) Protein 15g (30%) Fat 15g (23%) Saturated Fat 6g (30%) Trans Fat 1g Cholesterol 82mg (27%) Sodium 1116mg (47%) Potassium 638mg (18%) Fiber 6g (24%) Sugar 9g (18%) Vitamin A 753IU (15%) Vitamin C 9mg (10%) Calcium 297mg (30%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 274 kcal

% Daily Value*

Serving	1serving
Calories	274kcal	14%
Carbohydrates	21g	7%
Protein	15g	30%
Fat	15g	23%
Saturated Fat	6g	30%
Trans Fat	1g	50%
Cholesterol	82mg	27%
Sodium	1116mg	47%
Potassium	638mg	14%
Fiber	6g	24%
Sugar	9g	18%
Vitamin A	753IU	15%
Vitamin C	9mg	10%
Calcium	297mg	30%
Iron	2mg	11%