Edward's Recipes

Baked Eggplant Parmesan

Name: Baked Eggplant Parmesan
Prep time: 15 min
Cook time: 1 h 55 min
Total time: 2 h 10 min
Yield: 8 servings
Ingredients: 2 large eggplants (sliced into ½-inch circles); 1 tablespoon salt; 2 cups panko breadcrumbs; 1 cup grated parmesan cheese; 3 tablespoons olive oil; 1 tablespoon italian seasoning; 3 large eggs; 1 tablespoon water; ½ cup all-purpose flour; 1 (24-ounce) jar marinara sauce; 2 ¼ cups low moisture mozzarella; ¼ cup fresh basil (chopped, for serving)

8 servings

servings

15 minutes

active time

2 hours 10 minutes

total time

Start Cooking

Ingredients

2 large eggplants (sliced into ½-inch circles)

1 tablespoon salt

2 cups panko breadcrumbs

1 cup grated parmesan cheese

3 tablespoons olive oil

1 tablespoon italian seasoning

3 large eggs

1 tablespoon water

½ cup all-purpose flour

1 (24-ounce) jar marinara sauce

2 ¼ cups low moisture mozzarella

¼ cup fresh basil (chopped, for serving)

Directions

Place the eggplant slices on a baking sheet lined with a paper towel, salt the eggplant generously then apply another paper towel on top of the eggplant; let it rest for 45 minutes. Then use the paper towels to pat dry and remove the excess salt and moisture.

Preheat the oven to 400°F and lightly grease a large sheet pan.

Combine bread crumbs, parmesan cheese, olive oil, and italian seasoning in one bowl. Beat eggs and water in a separate bowl. Place flour in a third bowl.

Toss the eggplant with the flour, then dip into the egg wash, and then into the breadcrumbs mixture, making sure to press the breadcrumbs onto the eggplant firmly. Place onto the prepared baking sheet, and repeat with the remaining slices. Bake until the eggplant coating is browned, about 30-35 minutes.

Add about 1 cup of marinara sauce into the bottom of a 9 by 13-inch baking dish. Place half of the eggplant on top of the marinara. Spoon another 1 cup of marinara over the top, followed by ¾ cup mozzarella. Apply the remaining eggplant on top of the cheese followed by the remaining marinara and remaining cheese.

Lower the oven temperature to 375°F. Cover with aluminum foil and bake for 25 minutes. Uncover and continue baking until the cheese has lightly browned, about 20 more minutes.

Remove from heat and allow to rest for 5 minutes before cutting and serving. Serve with fresh basil.

Notes

https://feelgoodfoodie.net/recipe/baked-eggplant-parmesan/#wprm-recipe-container-5661

Use a pink sauce for the top, small eggplants in greater quantity if possible, extra layer of parm in the middle, half the bake times

Nutrition

Serving Size

3 slices eggplant

Calories

356 kcal

Total Fat

18 g

Saturated Fat

7 g

Unsaturated Fat

9 g

Trans Fat

0.01 g

Cholesterol

93 mg

Sodium

1416 mg

Total Carbohydrate

32 g

Dietary Fiber

6 g

Total Sugars

9 g

Protein