PREP TIME: 15 mins | COOK TIME: 45 mins | SALTING EGGPLANT: 1 hr | TOTAL TIME: 1 hr | SERVINGS: 6
Dress your eggplant in style with this melty, delicious Baked Eggplant Parmesan. Smothered in cheese and marinara, these eggplant slices are baked perfectly until crispy.
INGREDIENTS
3 medium eggplants
1 tsp salt
1 c. all-purpose flour
1 tsp salt
¼ tsp pepper
2 large Eggs
1 c. panko bread crumbs
1 c. Italian style bread crumbs
1 tsp garlic powder
2 c. marinara sauce
8 oz fresh mozzarella sliced
¼ c. chopped fresh basil
1/2 c. freshly grated Parmesan cheese divided
How to make Baked Eggplant Parmesan
Step 1: Into 1/4-inch rounds, slice the eggplant. Then, lay the slices on a paper towel-lined baking sheet in a single layer. Sprinkle with salt and allow the eggplant slices to sit for at least an hour to release the moisture.
Step 2: Prepare the oven. Preheat it to 400 degrees F.
Step 3: And lightly grease 1 to 2 large baking sheets.
Step 4: For dredging, prepare 3 shallow dishes. Stir the flour, salt, and pepper in the first dish. Whisk the eggs in the second. And mix the panko bread crumbs, Italian bread crumbs, and garlic powder in the third.
Step 5: One at a time, dredge the eggplant slices in the flour, then dip in the egg mixture, and coat with the bread crumb mixture. In an even layer, put the eggplant slices on the prepared baking dish. Sprinkle the slices with a little Parmesan cheese.
Step 6: Place in the preheated oven and roast for about 20 minutes. Flip the slices of eggplant halfway through cooking.
Step 7: Into the bottom of a lightly greased 9 x 13-inch dish, spread 2 tbsp of the marinara. Layer half of the eggplant slices on top and top with the rest of the marinara. On top, layer all of the mozzarella slices.
Step 8: Sprinkle over half of the basil and half of the Parmesan cheese.
Step 9: Layer the rest of the eggplant slices on top and cover with the rest of the marinara, basil, then, Parmesan slices.
Step 10: Bake in the preheated oven for about 20 to 25 minutes until the cheese has melted and the top is a bit browned and bubbling, uncovered.
Nutrition Facts:
Calories: 435kcal | 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
- 3 medium eggplants
- 1 tsp salt
- 1 c. all-purpose flour
- 1 tsp salt
- ¼ tsp pepper
- 2 large Eggs
- 1 c. panko bread crumbs
- 1 c. Italian style bread crumbs
- 1 tsp garlic powder
- 2 c. marinara sauce
- 8 oz fresh mozzarella sliced
- ¼ c. chopped fresh basil
- 1/2 c. freshly grated Parmesan cheese divided
Instructions
Step 1: Into 1/4-inch rounds, slice the eggplant. Then, lay the slices on a paper towel-lined baking sheet in a single layer. Sprinkle with salt and allow the eggplant slices to sit for at least an hour to release the moisture.
Step 2: Prepare the oven. Preheat it to 400 degrees F.
Step 3: And lightly grease 1 to 2 large baking sheets.
Step 4: For dredging, prepare 3 shallow dishes. Stir the flour, salt, and pepper in the first dish. Whisk the eggs in the second. And mix the panko bread crumbs, Italian bread crumbs, and garlic powder in the third.
Step 5: One at a time, dredge the eggplant slices in the flour, then dip in the egg mixture, and coat with the bread crumb mixture. In an even layer, put the eggplant slices on the prepared baking dish. Sprinkle the slices with a little Parmesan cheese.
Step 6: Place in the preheated oven and roast for about 20 minutes. Flip the slices of eggplant halfway through cooking.
Step 7: Into the bottom of a lightly greased 9 x 13-inch dish, spread 2 tbsp of the marinara. Layer half of the eggplant slices on top and top with the rest of the marinara. On top, layer all of the mozzarella slices.
Step 8: Sprinkle over half of the basil and half of the Parmesan cheese.
Step 9: Layer the rest of the eggplant slices on top and cover with the rest of the marinara, basil, then, Parmesan slices.
Step 10: Bake in the preheated oven for about 20 to 25 minutes until the cheese has melted and the top is a bit browned and bubbling, uncovered.
