Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr | Yield: 6 Servings
Enjoy this delicious treat in the comfort of your home! The cheesy taste of this Baked Eggplant Parmesan is simply the best! A must-try recipe indeed!
Ingredients:
8 oz. fresh mozzarella, sliced
1 c panko bread crumbs
2 c marinara sauce
¼ c chopped fresh basil
1 tsp salt
1 tsp garlic powder
1/2 c freshly grated Parmesan cheese divided
1 tsp salt
¼ tsp pepper
1 c all-purpose flour
3 medium eggplants
1 c Italian-style bread crumbs
2 large Eggs
Directions:
Line paper towels onto a baking sheet.
Cut the eggplant into 1/4-inch pieces. Place them onto the prepared baking sheet and arrange them in a single layer. Season with salt and allow them to rest for at least 1 hour.
Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
Apply cooking spray to the insides of two large baking sheets.
In a mixing bowl, add salt, flour, and pepper. Whisk everything until well incorporated.
In another mixing bowl, whisk in eggs until smooth. In another bowl, add garlic powder, panko bread crumbs, and Italian bread crumbs. Whisk to combine.
Coat each eggplant slice with the flour mixture, beaten eggs, and breadcrumb mixture. Remove any excess by shaking it. Put it onto the prepared baking sheet. Repeat the process with the rest of the eggplant.
Sprinkle Parmesan cheese over the eggplant slices.
Place the baking sheets in the preheated oven and roast the eggplant for 10 minutes on each side.
Apply cooking spray to the inside of a 9×13-inch baking dish. Add 2 tbsp of marinara sauce and spread it evenly.
Add 1/2 of the eggplant slices into the prepared baking dish, then top them with the rest of the marinara sauce.
Add the mozzarella cheese on top, followed by 1/2 of the Parmesan cheese and 1/2 of the basil. Repeat the process with the rest of the ingredients until everything is arranged in layers. Bake for another 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
- 8 oz. fresh mozzarella, sliced
- 1 c panko bread crumbs
- 2 c marinara sauce
- ¼ c chopped fresh basil
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 c freshly grated Parmesan cheese divided
- 1 tsp salt
- ¼ tsp pepper
- 1 c all-purpose flour
- 3 medium eggplants
- 1 c Italian-style bread crumbs
- 2 large Eggs
Instructions
Line paper towels onto a baking sheet.
Cut the eggplant into 1/4-inch pieces. Place them onto the prepared baking sheet and arrange them in a single layer. Season with salt and allow them to rest for at least 1 hour.
Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
Apply cooking spray to the insides of two large baking sheets.
In a mixing bowl, add salt, flour, and pepper. Whisk everything until well incorporated.
In another mixing bowl, whisk in eggs until smooth. In another bowl, add garlic powder, panko bread crumbs, and Italian bread crumbs. Whisk to combine.
Coat each eggplant slice with the flour mixture, beaten eggs, and breadcrumb mixture. Remove any excess by shaking it. Put it onto the prepared baking sheet. Repeat the process with the rest of the eggplant.
Sprinkle Parmesan cheese over the eggplant slices.
Place the baking sheets in the preheated oven and roast the eggplant for 10 minutes on each side.
Apply cooking spray to the inside of a 9×13-inch baking dish. Add 2 tbsp of marinara sauce and spread it evenly.
Add 1/2 of the eggplant slices into the prepared baking dish, then top them with the rest of the marinara sauce.
Add the mozzarella cheese on top, followed by 1/2 of the Parmesan cheese and 1/2 of the basil. Repeat the process with the rest of the ingredients until everything is arranged in layers. Bake for another 20 minutes.
Serve and enjoy!
