Baked Eggplant Parmesan

Indulge in the flavors of classic Italian comfort with this healthier twist on Baked Eggplant Parmesan! Perfectly crispy, oven-baked eggplant slices are layered with rich marinara sauce, gooey mozzarella, and savory parmesan cheese to create a dish that’s both hearty and satisfying. Featuring a simple breading process with seasoned breadcrumbs and baked instead of fried for a lightened-up approach, this recipe is bursting with flavor without the grease. Fresh basil adds a final aromatic touch, making it a crowd-pleaser for family dinners or special gatherings. With its golden, cheesy topping and tender eggplant layers, this easy-to-make casserole is a wholesome, vegetarian delight that’s sure to impress.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 large Eggplant
• 1 tablespoon Salt
• 1 cup All-purpose flour
• 3 large Eggs
• 2 cups Breadcrumbs
• 1 cup Parmesan cheese
• 1 teaspoon Garlic powder
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 0.5 teaspoon Black pepper
• 0 Olive oil spray
• 3 cups Marinara sauce
• 2 cups Mozzarella cheese
• 0.25 cup Fresh basil leaves

Directions

Step 1

Slice the eggplants into 1/2-inch thick rounds. Lay them on a baking sheet lined with paper towels and sprinkle both sides generously with salt. Let sit for 30 minutes to release moisture. Rinse the slices and pat them dry with paper towels.

Step 2

Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper and spray lightly with olive oil.

Step 3

Set up a breading station with three separate bowls: flour in the first bowl, beaten eggs in the second bowl, and a mixture of breadcrumbs, 1/2 cup parmesan cheese, garlic powder, dried oregano, dried basil, and black pepper in the third bowl.

Step 4

Dip each eggplant slice into the flour, shaking off any excess. Next, dip it into the egg, and finally coat it in the breadcrumb mixture. Arrange the breaded slices onto the prepared baking sheets.

Step 5

Lightly spray the tops of the eggplant slices with olive oil spray. Bake for 25 minutes, flipping the slices halfway through, until they are golden brown and crisp.

Step 6

Spread 1 cup of marinara sauce evenly across the bottom of a 9x13-inch baking dish. Arrange half of the baked eggplant slices in a single layer over the sauce.

Step 7

Top the eggplant layer with another 1 cup of marinara sauce and sprinkle with 1 cup of shredded mozzarella and 1/4 cup of parmesan cheese. Repeat with the remaining eggplant slices, marinara sauce, mozzarella, and parmesan.

Step 8

Bake the assembled dish, uncovered, in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.

Step 9

Let the Baked Eggplant Parmesan cool for 5 minutes. Garnish with fresh basil leaves before serving.

Nutrition Facts

Serving size	2543.7 grams (2543.7g)

Amount per serving	% Daily Value*
Calories	2289

Total Fat 104.40g	134%
Saturated Fat 51.10g	256%
Polyunsaturated Fat 2.70g
Cholesterol 794mg	265%
Sodium 11937mg	519%
Total Carbohydrate 208.80g	76%
Dietary Fiber 48.60g	174%
Total Sugars 64.70g
Protein 136.20g	272%

Vitamin D 159IU	796%
Calcium 2773mg	213%
Iron 14mg	77%
Potassium 3619mg	77%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.5%

Protein: 23.5%

Carbs: 36.0%