4.9 from 21 votes
Eggplant Parmesan Recipe
Eggplant Parmesan Recipe - This Eggplant Parmesan recipe makes a mouthwatering favorite meal! Crispy baked eggplant is layered with herbs, tomato sauce, and cheeses for a delicious favorite dish.
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 25 mins
Servings: 6 servings
Calories: 355 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 medium eggplant
- 1 cup bread crumbs
- 1 1/2 /2 cups grated Parmesan cheese divided
- 1 large egg
- 1 tablespoon milk
- 3 cups tomato sauce
- 1 1/2 /2 teaspoons Italian seasoning
- 1/2 /2 teaspoon kosher salt
- 2 cups grated Mozzarella cheese
- 1 teaspoon chopped fresh basil
- 1 teaspoon chopped fresh oregano
- 1/2 /2 teaspoon fresh thyme
Instructions
- Preheat oven to 375º F.
- Spray two 9x13-inch rimmed sheet pans with olive oil spray and set aside.
- Peel eggplant and slice into 1/2-inch rounds.
- Mix bread crumbs and 1/2 cup parmesan cheese until well-blended.
- Beat egg and milk until thoroughly mixed.
- Dip each eggplant slice into egg mixture and then dredge through bread crumb mixture until coated on each side. Place slices in a single layer onto prepared sheet pans. Bake 20 minutes or until golden brown on the bottom; turn over and bake an additional 20 minutes or until fork-tender. Remove from oven and set aside.
- Mix tomato sauce, Italian Seasoning Mix and salt until thoroughly blended.
- Spread 1/2 cup of tomato sauce mixture over bottom of 9x13-inch baking dish. Cover with half of the baked eggplant. Spread 1 cup of tomato sauce over eggplant and top with 1 cup mozzarella cheese. Sprinkle 1 cup of parmesan cheese over mozzarella cheese. Repeat layers of remaining eggplant slices, tomato sauce, mozzarella, and parmesan cheese. Bake 30 minutes or until bubbly and cheese has melted.
- Remove from oven and garnish with chopped fresh basil, oregano, and thyme.
Cup of Yum
Notes
- To make ahead. Prepare eggplant parmesan without baking. Cover tightly and store in the refrigerator for up to two days. When ready to bake, remove from refrigerator, remove wrap, and bake according to recipe instructions.
- To freeze. 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.
- To refrigerate. Place any leftover eggplant parmesan in an airtight container or wrap well and refrigerate for 3-4 days. Reheat in the oven.
Nutrition Information
Calories
355kcal
(18%)
Carbohydrates
27g
(9%)
Protein
24g
(48%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
83mg
(28%)
Sodium
1598mg
(67%)
Potassium
702mg
(20%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
1089IU
(22%)
Vitamin C
11mg
(12%)
Calcium
543mg
(54%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 355
% Daily Value*
| Calories | 355kcal | 18% |
| Carbohydrates | 27g | 9% |
| Protein | 24g | 48% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 1598mg | 67% |
| Potassium | 702mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 1089IU | 22% |
| Vitamin C | 11mg | 12% |
| Calcium | 543mg | 54% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.