Oven-Baked Eggplant Parmesan
Ingredients Needed
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2 eggplant, peeled and cut into ½-inch slices
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1 tablespoon salt, or as needed
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1 cup Italian-style bread crumbs
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¼ cup grated Parmesan cheese
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2 eggs, beaten
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1 (28 ounce) jar garlic-and-tomato pasta sauce
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¼ cup grated Parmesan cheese
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1 (16 ounce) package shredded mozzarella cheese, or as needed
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½ teaspoon dried basil
Cooking Instructions
Arrange the eggplant slices in a colander and generously sprinkle salt over both sides. Let them rest for a minimum of 3 hours. Once done, gently blot away any excess moisture with paper towels.
Preheat your oven to 350°F (175°C) and lightly grease a baking sheet.
In a shallow dish, combine bread crumbs with 1/4 cup of Parmesan cheese. In a separate bowl, beat the eggs.
Dip the eggplant slices into the beaten eggs, allowing any excess to drip off. Then, press the slices into the bread crumb mixture, coating both sides. Arrange the coated eggplant in a single layer on the prepared baking sheet.
Bake the eggplant in the preheated oven for about 5 minutes per side, or until they are golden brown and crispy.
Spread a layer of pasta sauce on the bottom of a 9x13-inch baking dish. Top with a layer of eggplant slices, followed by about 1 tablespoon of the remaining Parmesan and a third of the mozzarella. Repeat the layers, finishing with a final layer of cheese and a sprinkle of basil on top.
Bake in the preheated oven for about 35 minutes, or until the cheese is bubbly and golden brown on top.
Chef's Tip
For a burst of fresh flavor, add whole basil leaves in one of the layers. You can also enhance the sauce by stirring in fresh garlic and basil. I recommend adding 2 to 4 cloves of minced garlic and 5 to 10 basil leaves for extra zest.
Editor's Note:
The nutritional information provided accounts for the full amount of salt and breading used on the eggplant. Keep in mind, the actual amount you consume may differ based on your serving size.
Nutritional Information (per serving)
| 474 | Calories |
| 20g | Fat |
| 44g | Carbs |
| 30g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 474 | |
| % Daily Value * | |
| Total Fat 20g | 26% |
| Saturated Fat 11g | 53% |
| Cholesterol 119mg | 40% |
| Sodium 2428mg | 106% |
| Total Carbohydrate 44g | 16% |
| Dietary Fiber 10g | 37% |
| Total Sugars 18g | |
| Protein 30g | 59% |
| Vitamin C 7mg | 7% |
| Calcium 756mg | 58% |
| Iron 3mg | 16% |
| Potassium 967mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5