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Baked Eggplant Parmesan
Baked eggplant Parmesan is a hearty and family-pleasing Italian dish with layers of crispy breaded eggplant, tomato sauce, and lots of cheese!
Prep
20 min
Cook
40 min
Total
1h 30m
Serves
6
Instructions
- 01
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.
- 02
Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- 03
Mix bread crumbs and 1/4 cup Parmesan cheese together in a shallow bowl. Beat eggs in a separate shallow bowl.
- 04
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.
- 05
Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.
- 06
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.
- 07
Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.
Nutrition
per serving
- Calories
- 474
- Protein
- 30g
- Carbs
- 44g
- Fat
- 20g
- Fiber
- 10g
- Sugar
- 18g
- Sat. fat
- 11g
- Sodium
- 2428mg
- Cholesterol
- 119mg
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