Grandma's Baked Eggplant Parmesan
User Reviews
5
Grandma's Baked Eggplant Parmesan
Description
Grandma's Baked Eggplant Parmesan starts with thinly sliced eggplant dipped in beaten egg and coated with a seasoned mixture of crushed corn flakes, Parmesan cheese, salt, and pepper. The slices are arranged in a buttered baking dish and baked until golden and crisp, then topped with marinara sauce and mozzarella cheese, and baked briefly again to melt the cheese. This method avoids frying, focusing on a baked texture achieved by the butter base and corn flakes for crispness.
The flavor combines mild, slightly sweet eggplant with savory, salty Parmesan and mozzarella, accented by the tang of marinara sauce. Baking develops a tender interior with a crunchy exterior that contrasts nicely. The optional sprinkling of fresh parsley or basil adds a bright herbal note if used.
This recipe serves 2-3 people as an entrée, and pairs well with cooked spaghetti tossed in extra marinara sauce if you want a fuller meal. It’s a good choice when you want a vegetable-forward main course that includes familiar Italian flavors without deep frying. Adjusting the quantity allows it to serve larger groups by doubling ingredients and the baking dish size.
The notes suggest choosing a smaller eggplant variety for sweeter flavor, and recommend corn flakes as the preferred breading for best texture and taste, though panko can substitute with less crispness. If serving a larger family, scale up the ingredients and use a bigger baking pan. Baking times may vary slightly depending on eggplant thickness.
Ingredients
- 3 tablespoons butter melted, salted
- ½ cup corn flakes crumbs
- ¼ cup Parmesan Cheese grated
- ½ teaspoon kosher salt
- black pepper dash, ground
- 1 small eggplant
- 1 large egg beaten
- 1 cup marinara sauce
- 2 ounces mozzarella cheese or use sliced fresh mozzarella if you prefer, shredded, ½ cup
- parsley optional garnish, chopped fresh
- basil
- herbs
- spaghetti cooked spaghetti with additional marinara sauce, for serving optional
- marinara sauce cooked spaghetti with additional marinara sauce, for serving optional
Instructions
- Preheat oven to 400°F (200°C). Pour melted butter into an 11 x 7-inch baking dish. Set aside.
- Place egg in a shallow dish. Set aside. In a separate shallow dish, combine Corn Flakes crumbs, Parmesan cheese, salt, and pepper. Set aside. Peel eggplant and cut into ¾-inch thick slices. Dip each slice in egg and coat with crumb mixture.
- Place in a single layer in the prepared baking dish.
- Bake for 20 minutes; flip the slices over, and bake for an additional 15 minutes. Pour marinara sauce over eggplant and top with mozzarella cheese.
- Bake for 3-5 more minutes, or until the cheese melts.
Notes
- For best flavor, choose a small eggplant which tends to be sweeter.
- This recipe serves 2-3 as a main dish; serving 4 is possible with a hearty side like pasta.
- For larger groups, double ingredients and bake in a 9x13-inch dish or larger baking sheet.
- Crushed corn flakes provide the best crispy coating; panko breadcrumbs can be used but yield less crispness and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 2629 kcal
% Daily Value*
| Serving | 1/4 of recipe | |
| Calories | 262.9kcal | 13% |
| Carbohydrates | 21.6g | 7% |
| Protein | 10.4g | 21% |
| Fat | 16.1g | 25% |
| Saturated Fat | 8.5g | 43% |
| Cholesterol | 82mg | 27% |
| Sodium | 792.2mg | 33% |
| Fiber | 3.9g | 16% |
| Sugar | 4.6g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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