Description
Baked Eggplant Parmesan is a lighter version of the classic Italian dish, where eggplant slices are breaded and baked to crispy perfection, then layered with marinara sauce and mozzarella cheese. It’s a healthy, flavorful meal that’s perfect for vegetarians and those looking for a hearty, yet light dish.
Ingredients
Scale
- 2 large eggplants, sliced into 1/4-inch thick rounds
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 large eggs, beaten
- 1 1/2 cups breadcrumbs (Italian style)
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh basil leaves (optional garnish)
Instructions
- Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper and brush with olive oil.
- Prepare the eggplant: Sprinkle both sides of the eggplant slices with salt and let them sit for 30 minutes to draw out excess moisture. Rinse and pat them dry with paper towels.
- Bread the eggplant: Set up a breading station with beaten eggs in one bowl and breadcrumbs mixed with oregano, basil, garlic powder, salt, and pepper in another. Dip each eggplant slice in the egg, then coat with the breadcrumb mixture. Arrange on the prepared baking sheets.
- Bake the eggplant: Brush the tops of the breaded eggplant slices with olive oil and bake for 20-25 minutes, flipping halfway, until golden brown and crispy.
- Assemble the Parmesan: Spread a thin layer of marinara sauce at the bottom of a 9×13-inch baking dish. Arrange a layer of baked eggplant slices on top, followed by marinara sauce, mozzarella, and Parmesan. Repeat the layers until all the ingredients are used, finishing with a layer of cheese.
- Bake the dish: Reduce oven temperature to 375°F (190°C). Bake the assembled Eggplant Parmesan for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish and serve: Let the dish cool for 10 minutes before serving. Garnish with fresh basil if desired.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion (1/6 of the dish)
- Calories: 300 kcal
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 65mg
Keywords: Baked Eggplant Parmesan, Healthy Eggplant Parmesan, Vegetarian Italian Recipe