Eggplant Parmesan
Servings: 4 servings
Calories: 634kcal
My baked eggplant parmesan skips the frying but keeps all the comfort — crisp layers of golden eggplant, marinara, and bubbling mozzarella.
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Ingredients
- 2 medium eggplants about 2 lbs, sliced into ½-inch rounds
- 1 teaspoon salt optional for drawing out moisture
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1½ cups breadcrumbs
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil for drizzling or brushing
- 2 cups marinara sauce
- 1½ cups shredded mozzarella cheese
- 1 teaspoon dried oregano optional for garnish
Instructions
- Sprinkle eggplant slices with salt and let sit for 20 minutes to draw out moisture. Pat dry with paper towels.
- Preheat the oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper.
- Set up three shallow bowls for breading: flour in the first, beaten eggs in the second, and breadcrumbs mixed with Parmesan in the third.
- Dredge each eggplant slice in flour, shaking off excess. Dip into egg, then coat thoroughly in breadcrumb mixture.
- Arrange coated slices in a single layer on the prepared baking sheet. Brush or drizzle lightly with olive oil.
- Bake for 20 minutes, flipping halfway through, until golden and crisp.
- In a 9 by 13-inch baking dish, spread a thin layer of marinara sauce. Layer baked eggplant slices, spoon over more sauce, and sprinkle with mozzarella.
- Repeat layers as needed, finishing with mozzarella on top.
- Bake uncovered for 20 minutes, until the cheese is melted and bubbling.
- Let rest 5 minutes before serving. Garnish with dried oregano if desired.
Notes
- Eggplant can be substituted with zucchini or portobello mushrooms.
- Use panko for extra crunch or gluten-free breadcrumbs.
- Substitute mozzarella with provolone or a plant-based cheese for dairy-free
- If you can, don’t skip salting the eggplant — it prevents sogginess.
- Use a wire rack for baking the eggplant slices to keep them crisp.
- Let the casserole rest 5 minutes before slicing to set layers.
Nutrition
Calories: 634kcal | Carbohydrates: 76g | Protein: 28g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 126mg | Sodium: 1977mg | Potassium: 1093mg | Fiber: 12g | Sugar: 16g | Vitamin A: 1102IU | Vitamin C: 14mg | Calcium: 460mg | Iron: 6mg
