Baked Eggplant Parmesan

• portions: 1 portion
• temps total: 1 hour 47 minutes

Ingrédients

2 large eggplants, sliced into rounds

1 1/2 cups marinara sauce

1 1/2 cups shredded mozzarella cheese

1/2 cup grated parmesan cheese

1 cup breadcrumbs

2 eggs, beaten

1/2 cup flour

2 tbsp olive oil

1 tsp Italian seasoning

1/2 tsp garlic powder

Salt and black pepper to taste

Fresh basil or parsley for garnish

Instructions

- Preheat oven to 200°C (400°F) and line baking sheets with parchment paper

- Season eggplant slices with salt and let rest 10 minutes, then pat dry

- Dredge eggplant in flour, dip in eggs, then coat with breadcrumbs mixed with Italian seasoning and garlic powder

- Arrange on baking sheets, drizzle lightly with olive oil, and bake 20 minutes flipping halfway

- Spread a thin layer of marinara sauce in a baking dish

- Layer baked eggplant, marinara sauce, mozzarella, and parmesan

- Repeat layers and finish with cheese on top

- Bake 20–25 minutes until bubbly and golden

- Garnish with fresh herbs and serve hot

Macros Summary:

Protein: 28 g

Carbs: 36 g

Fat: 22 g

Calories: 460 kcal

Time: 55 minutes ⏱️

Serving: 1 portion 🍽️