Description
A healthier twist on traditional Eggplant Parmesan made by baking rather than frying, resulting in crispy layers of eggplant, marinara, and cheese.
Ingredients
Scale
- 2 large globe eggplants
- 1 tablespoon salt
- 1 cup all-purpose flour
- 3 large eggs
- 2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tablespoon dried Italian herbs
- 1 teaspoon garlic powder
- 2 tablespoons olive oil or olive oil spray
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup fresh basil (optional for garnish)
Instructions
- Slice the eggplants into 1/2-inch rounds and sprinkle with salt. Let sit for 30 minutes, then pat dry.
- Set up a dredging station with flour, beaten eggs, and a mixture of panko, Parmesan, Italian herbs, and garlic powder.
- Coat each eggplant slice in flour, dip in eggs, then coat with the breadcrumb mixture.
- Place on a parchment-lined baking sheet, spray or drizzle with olive oil, and bake at 425°F (220°C) for 20-25 minutes, flipping halfway.
- Spread a layer of marinara in a baking dish, layer with eggplant, more sauce, and mozzarella, then repeat until all ingredients are used.
- Preheat oven to 375°F (190°C) and bake for 20 minutes. Broil for 2-3 minutes for a golden top.
- Let rest for 5-10 minutes before serving and garnish with fresh basil if desired.
Notes
Salting the eggplant is crucial for removing excess moisture; use panko breadcrumbs for extra crispiness.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 120mg