Baked Eggplant Parmesan

• servings: 6 servings
• active time: 20 minutes
• total time: 1 hour 30 minutes

Ingredients

2 eggplant, peeled and cut into 1/2-inch slices

1 tablespoon salt, or as needed

1 cup Italian-style bread crumbs

¼ cup grated Parmesan cheese

2 eggs, beaten

1 (28 ounce) jar garlic-and-tomato pasta sauce

¼ cup grated Parmesan cheese

1 (16 ounce) package shredded mozzarella cheese, or as needed

½ teaspoon dried basil

Directions

Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for 30 minutes or up to 3 hours if you have more time. Wipe excess moisture from eggplant slices with paper towels.

Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.

Mix bread crumbs and 1/4 cup Parmesan cheese together in a shallow bowl. Beat eggs in a separate shallow bowl.

Dip eggplant slices in beaten egg. Lift up so excess egg drips back into the bowl. Press into bread crumbs to coat both sides; arrange coated eggplant slices in a single layer on the prepared baking sheet.

Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.

Cover the bottom of a 9x13-inch casserole dish with a layer of pasta sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 of the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.

Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.

Nutrition

• Calories: 474 kcal
• Total Fat: 20 g
• Saturated Fat: 11 g
• Unsaturated Fat: 0 g
• Cholesterol: 119 mg
• Sodium: 2428 mg
• Total Carbohydrate: 44 g
• Dietary Fiber: 10 g
• Total Sugars: 18 g
• Protein: 30 g