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–+ servings

Baked Eggplant Parmesan

This Baked Eggplant Parmesan is a healthier twist on the Italian classic. Crispy breaded eggplant layered with marinara sauce and gooey cheese, all baked to perfection.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 minute
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 large eggplants sliced into 1/2-inch rounds
  • 2 tsp salt for drawing out moisture
  • 2 cups marinara sauce store-bought or homemade
  • 2 cups mozzarella cheese shredded
  • 1/2 cup Parmesan cheese grated
  • 1 cup Italian breadcrumbs
  • 1/2 cup panko breadcrumbs for extra crunch
  • 2 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 2 large eggs beaten
  • 1/2 cup all-purpose flour
  • 2 tbsp fresh basil chopped, for garnish
  • Olive oil spray for coating

Equipment

  • Baking sheet
  • Wire rack
  • Mixing bowls
  • 9x13 baking dish

Method
 

  1. Salt eggplant slices and let sit 30 minutes to draw out moisture, then pat dry.
  2. Set up breading stations: flour in one bowl, beaten eggs in another, and breadcrumbs mixed with Parmesan and seasonings in a third.
  3. Bread eggplant slices by dipping into flour, then eggs, then breadcrumb mixture. Place on baking sheet.
  4. Spray with olive oil and bake at 425°F for 20–25 minutes, flipping halfway.
  5. Layer baked eggplant with marinara and cheese in a baking dish.
  6. Bake at 375°F for 25–30 minutes until cheese is melted and bubbly.
  7. Garnish with fresh basil and serve hot.

Nutrition

Calories: 320kcalCarbohydrates: 29gProtein: 16gFat: 15gSaturated Fat: 7gCholesterol: 75mgSodium: 780mgFiber: 6gSugar: 8g

Notes

Use panko breadcrumbs for extra crunch. Assemble ahead of time and bake before serving for meal prep convenience.

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