Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr | Yield: 6 Servings
The incredible flavors of this dish will surely satisfy all your cravings today! This Baked Eggplant Parmesan is simply the best! Try it now! It is ready for serving in just an hour.
Ingredients:
2 large Eggs
2 c marinara sauce
8 oz. fresh mozzarella, sliced
1/2 c freshly grated Parmesan cheese divided
1 tsp salt
¼ c chopped fresh basil
1 c all-purpose flour
3 medium eggplants
1 c panko bread crumbs
¼ tsp pepper
1 tsp garlic powder
1 tsp salt
1 c Italian-style bread crumbs
Directions:
Cut each eggplant into 1/4-inch round slices.
Line the inside of a baking sheet with paper towels.
Arrange the eggplant slices on the prepared baking sheet in a single layer. Top them with salt and let them rest for at least an hour.
Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
Apply cooking spray to the inside of two large baking sheets.
In a mixing bowl, add flour, pepper, and salt. Whisk everything until well incorporated. Beat eggs into another bowl, then mix Italian breadcrumbs, garlic powder, and Panko breadcrumbs into another bowl.
Add each eggplant slice into the flour mixture, beaten eggs, and breadcrumb mixture. Make sure to coat and shake off any excess. Place it onto the prepared baking sheet. Repeat the process with the rest of the slices. Top them with Parmesan cheese.
Place the baking sheets in the preheated oven and roast the eggplants for about 10 minutes on each side.
Apply cooking spray to the inside of a 9×13-inch baking dish.
Add 2 tbsp of marinara sauce to the bottom of the prepared baking dish and spread it evenly.
Lay 1/2 of the eggplant slices into the prepared baking dish over the marinara sauce. Top them with more marinara sauce, followed by mozzarella cheese slices, 1/2 of Parmesan cheese, and 1/2 of basil. Repeat the process until everything is arranged in layers. Bake for 20 minutes.
Serve and enjoy!
Nutrition Facts:
Calories: 435 kcal | Carbohydrates: 55g | Protein: 22g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 91mg | Sodium: 1798mg | Potassium: 937mg | Fiber: 9g | Sugar: 13g | Vitamin A: 865IU | Vitamin C: 11mg | Calcium: 379mg | Iron: 4.2mg
Ingredients
- 2 large Eggs
- 2 c marinara sauce
- 8 oz. fresh mozzarella, sliced
- 1/2 c freshly grated Parmesan cheese divided
- 1 tsp salt
- ¼ c chopped fresh basil
- 1 c all-purpose flour
- 3 medium eggplants
- 1 c panko bread crumbs
- ¼ tsp pepper
- 1 tsp garlic powder
- 1 tsp salt
- 1 c Italian-style bread crumbs
Instructions
Cut each eggplant into 1/4-inch round slices.
Line the inside of a baking sheet with paper towels.
Arrange the eggplant slices on the prepared baking sheet in a single layer. Top them with salt and let them rest for at least an hour.
Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
Apply cooking spray to the inside of two large baking sheets.
In a mixing bowl, add flour, pepper, and salt. Whisk everything until well incorporated. Beat eggs into another bowl, then mix Italian breadcrumbs, garlic powder, and Panko breadcrumbs into another bowl.
Add each eggplant slice into the flour mixture, beaten eggs, and breadcrumb mixture. Make sure to coat and shake off any excess. Place it onto the prepared baking sheet. Repeat the process with the rest of the slices. Top them with Parmesan cheese.
Place the baking sheets in the preheated oven and roast the eggplants for about 10 minutes on each side.
Apply cooking spray to the inside of a 9×13-inch baking dish.
Add 2 tbsp of marinara sauce to the bottom of the prepared baking dish and spread it evenly.
Lay 1/2 of the eggplant slices into the prepared baking dish over the marinara sauce. Top them with more marinara sauce, followed by mozzarella cheese slices, 1/2 of Parmesan cheese, and 1/2 of basil. Repeat the process until everything is arranged in layers. Bake for 20 minutes.
Serve and enjoy!
