Description
This baked eggplant Parmesan features layers of crispy breaded eggplant, fresh mozzarella, and a vibrant herb topping, offering a lighter twist on the classic comfort dish.
Ingredients
Scale
- 2 large eggplants, sliced into 1/2-inch rounds
- 1 teaspoon salt
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 1 1/2 cups Italian-seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 3 cups marinara sauce
- 8 ounces fresh mozzarella, sliced
- 1/2 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
Instructions
- 1. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- 2. Arrange eggplant slices on a clean surface and sprinkle with salt. Let sit for 20 minutes to draw out moisture. Pat dry with paper towels.
- 3. Set up breading station: place flour in one shallow bowl, beaten eggs in another, and mix breadcrumbs, Parmesan, garlic powder, oregano, and pepper in a third bowl.
- 4. Dredge each eggplant slice in flour, then dip in egg, and coat with breadcrumb mixture. Place on prepared baking sheets.
- 5. Lightly brush the breaded eggplant slices with olive oil. Bake for 15 minutes, flip, and bake another 10 minutes until golden and crispy.
- 6. Spread 1/2 cup marinara sauce on the bottom of a 9×13-inch baking dish. Layer half the baked eggplant slices over the sauce.
- 7. Top with half the remaining marinara sauce, half the fresh mozzarella, and half the chopped basil and parsley.
- 8. Repeat layers with remaining eggplant, sauce, and cheeses. Finish with a final layer of mozzarella.
- 9. Bake uncovered for 20 minutes until bubbly and cheese is melted. Broil for 2-3 minutes for a golden top if desired.
- 10. Let rest for 5 minutes, then sprinkle with remaining fresh herbs. Serve warm.
Notes
For a gluten-free version, substitute breadcrumbs with gluten-free panko and use gluten-free flour. Eggplant can be grilled instead of baked for a smoky flavor.
Nutrition
- Calories: 380
- Sugar: 12g
- Fat: 18g
- Carbohydrates: 38g
- Protein: 20g