Baked Eggplant Parmesan
Indulge in the flavors of classic Italian comfort with this healthier twist on Baked Eggplant Parmesan! Perfectly crispy, oven-baked eggplant slices are layered with rich marinara sauce, gooey mozzarella, and savory parmesan cheese to create a dish that’s both hearty and satisfying. Featuring a simple breading process with seasoned breadcrumbs and baked instead of fried for a lightened-up approach, this recipe is bursting with flavor without the grease. Fresh basil adds a final aromatic touch, making it a crowd-pleaser for family dinners or special gatherings. With its golden, cheesy topping and tender eggplant layers, this easy-to-make casserole is a wholesome, vegetarian delight that’s sure to impress.
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Recipe Information
Ingredients
- 2 large Eggplant
- 1 tablespoon Salt
- 1 cup All-purpose flour
- 3 large Eggs
- 2 cups Breadcrumbs
- 1 cup Parmesan cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Black pepper
- Olive oil spray
- 3 cups Marinara sauce
- 2 cups Mozzarella cheese
- 0.25 cup Fresh basil leaves
Instructions
Slice the eggplants into 1/2-inch thick rounds. Lay them on a baking sheet lined with paper towels and sprinkle both sides generously with salt. Let sit for 30 minutes to release moisture. Rinse the slices and pat them dry with paper towels.
Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper and spray lightly with olive oil.
Set up a breading station with three separate bowls: flour in the first bowl, beaten eggs in the second bowl, and a mixture of breadcrumbs, 1/2 cup parmesan cheese, garlic powder, dried oregano, dried basil, and black pepper in the third bowl.
Dip each eggplant slice into the flour, shaking off any excess. Next, dip it into the egg, and finally coat it in the breadcrumb mixture. Arrange the breaded slices onto the prepared baking sheets.
Lightly spray the tops of the eggplant slices with olive oil spray. Bake for 25 minutes, flipping the slices halfway through, until they are golden brown and crisp.
Spread 1 cup of marinara sauce evenly across the bottom of a 9x13-inch baking dish. Arrange half of the baked eggplant slices in a single layer over the sauce.
Top the eggplant layer with another 1 cup of marinara sauce and sprinkle with 1 cup of shredded mozzarella and 1/4 cup of parmesan cheese. Repeat with the remaining eggplant slices, marinara sauce, mozzarella, and parmesan.
Bake the assembled dish, uncovered, in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Let the Baked Eggplant Parmesan cool for 5 minutes. Garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
2289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.4 g | 134% | |
| Saturated Fat | 51.1 g | 256% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 794 mg | 265% | |
| Sodium | 11937 mg | 519% | |
| Total Carbohydrate | 208.8 g | 76% | |
| Dietary Fiber | 48.6 g | 174% | |
| Total Sugars | 64.7 g | ||
| Protein | 136.2 g | 272% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 2773 mg | 213% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3619 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
