Baked Eggplant Parmesan
Baked Eggplant Parmesan is a healthier take on the classic Italian dish, offering all the comforting flavors of breaded and cheesy eggplant without the need for frying. The layers of tender and crispy eggplant are complemented by rich marinara sauce and gooey melted mozzarella cheese, creating a satisfying and flavorful dish that’s perfect for sharing with loved ones.
INGREDIENTS
For Breaded Eggplant Slices:
- 1 large eggplant, sliced into rounds (about 1/4 inch thick)
- Salt for sweating eggplant
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups breadcrumbs (plain or seasoned)
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Cooking spray or olive oil for baking
For Assembly and Baking:
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- Fresh basil leaves for garnish
INSTRUCTIONS
Breaded Eggplant Slices:
Lay the eggplant slices on a baking sheet or cutting board. Sprinkle salt on both sides of the slices and let them sit for about 30 minutes. This helps draw out excess moisture.
After 30 minutes, rinse the eggplant slices under cold water to remove the salt. Pat them dry with paper towels.
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, grated Parmesan cheese, salt, and pepper.
Dredge each eggplant slice in the flour, then dip it into the beaten eggs, and finally coat it with the breadcrumb mixture. Press the breadcrumbs onto the eggplant to adhere.
Place the breaded eggplant slices on a baking sheet lined with parchment paper. Lightly spray or brush the tops with cooking spray or olive oil.
Preheat the oven to 375°F (190°C).
Bake the breaded eggplant slices in the preheated oven for about 20-25 minutes, or until they are golden and crispy.
Assembly and Baking:
Spread a thin layer of marinara sauce on the bottom of a baking dish.
Arrange a layer of baked eggplant slices over the sauce.
Spoon more marinara sauce over the eggplant slices.
Sprinkle shredded mozzarella cheese over the sauce.
Repeat the layers: eggplant, sauce, and cheese, until you’ve used all the ingredients.
Finish with a final layer of sauce and a generous amount of shredded mozzarella cheese on top.
Bake the assembled Eggplant Parmesan in the preheated oven for about 25-30 minutes, or until the cheese is melted and bubbly.
Finishing Touch:
Once baked, remove the Eggplant Parmesan from the oven and let it cool slightly before serving.
Garnish with fresh basil leaves before serving.
TIPS
To reduce the bitterness of the eggplant, choose a fresh and firm eggplant, and make sure to remove excess moisture by salting and rinsing the slices.
Opt for whole wheat breadcrumbs or a mixture of breadcrumbs and ground nuts for added texture and flavor.
Serve the Eggplant Parmesan with cooked pasta, a side salad, or garlic bread.
NUTRITION VALUE
- Calories: Approximately 250-300 kcal
- Protein: About 15-18g
- Carbohydrates: Around 20-25g
- Fat: Approximately 10-12g
