Description
This baked eggplant Parmesan is a lighter take on the classic Italian dish, featuring crispy breaded eggplant slices layered with marinara sauce, mozzarella, and Parmesan cheese, then baked to perfection.
Ingredients
Scale
- 2 large eggplants, sliced into 1/2-inch rounds
- 1 teaspoon salt
- 2 cups Italian-seasoned breadcrumbs
- 1 cup grated Parmesan cheese
- 2 large eggs
- 2 tablespoons milk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup chopped fresh basil (for garnish)
Instructions
- 1. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- 2. Place eggplant slices on a large tray and sprinkle with salt. Let sit for 30 minutes to draw out moisture. Pat dry with paper towels.
- 3. In a shallow dish, combine breadcrumbs and 1/2 cup Parmesan cheese. In another dish, beat eggs with milk. In a third dish, mix flour, garlic powder, and pepper.
- 4. Dredge each eggplant slice in flour, dip into egg mixture, then coat with breadcrumb mixture. Place on prepared baking sheets.
- 5. Bake for 15 minutes, flip slices, and bake another 10 minutes until golden and crispy.
- 6. Spread 1/2 cup marinara sauce in the bottom of a 9×13-inch baking dish. Layer with half the baked eggplant slices, then top with 1 cup marinara, 1 cup mozzarella, and 1/4 cup Parmesan. Repeat layers.
- 7. Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until bubbly and cheese is melted.
- 8. Let rest for 5 minutes, then garnish with fresh basil before serving.
Notes
For a gluten-free version, use gluten-free breadcrumbs and flour. The eggplant can be grilled instead of baked for a different texture. Leftovers keep well in the refrigerator for up to 3 days.
Nutrition
- Calories: 420
- Sugar: 12
- Fat: 22
- Carbohydrates: 38
- Protein: 26