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Eggplant Parmesan

This easy eggplant Parmesan has layers of crispy eggplant slices that have been baked instead of fried for a lighter version of the classic Italian dish.
Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings: 10 servings
Course: Dinner
Cuisine: Italian
Calories: 487
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 3 large eggplant, peeled and thinly sliced
  • 2 large eggs, beaten
  • 4 cups Italian seasoned bread crumbs
  • 6 cups spaghetti sauce, divided
  • 1 16 ounce package mozzarella cheese, shredded and divided
  • 0.5 cup grated Parmesan cheese, divided
  • 0.5 teaspoon dried basil

Method
 

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Dip eggplant slices in beaten egg, then in bread crumbs to coat. Place in a single layer on a baking sheet.
  3. Bake in the preheated oven for 5 minutes. Flip and bake for 5 more minutes.
  4. Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish; arrange a layer of eggplant slices on top. Sprinkle with mozzarella and Parmesan cheeses.
  5. Repeat layers with remaining sauce, eggplant, and cheese, ending with a cheese layer. Sprinkle basil on top.
  6. Bake in the preheated oven until golden brown, about 35 minutes.
  7. Serve hot and enjoy!

Nutrition

Calories: 487kcalCarbohydrates: 62gProtein: 24gFat: 16gSaturated Fat: 7gCholesterol: 73mgSodium: 1663mgFiber: 9gSugar: 20g

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