Description
Baked Eggplant Parmesan is a delightful and healthier twist on the classic chicken parmesan. This vegetarian dish layers crispy, baked eggplant slices with rich marinara sauce and a melty blend of cheeses. It’s perfect for family dinners, potlucks, or cozy nights in and offers all the comforting flavors of traditional Italian cuisine while packing in nutritious veggies. With its easy preparation and satisfying taste, this Baked Eggplant Parmesan will quickly become a favorite at your dinner table.
Ingredients
Scale
- 2 large eggplants
- Kosher salt
- 2 large eggs
- 2 tablespoons water
- 1 cup breadcrumbs (plain or Panko)
- 1 cup plus 2 tablespoons grated Parmesan cheese
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
Instructions
- Prepare eggplants by salting and letting them sit to draw out moisture.
- Preheat oven to 375°F (190°C) and prepare baking sheets with oil.
- Whisk eggs with water; combine breadcrumbs, Parmesan, and Italian seasoning in a separate bowl.
- Coat eggplant slices in the egg mixture and then the breadcrumb mixture.
- Bake until golden brown, flipping halfway through.
- Layer baked eggplants with marinara sauce and cheese in a baking dish.
- Bake again until bubbly and golden on top.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 290
- Sugar: 10g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 75mg
Keywords: Customize with additional veggies like mushrooms or zucchini for extra flavor. Let the dish rest after baking for easier slicing.