Baked eggplant parmesan
Enjoy a delicious and healthier twist on a classic with our Baked Eggplant Parmesan recipe! Crispy breaded eggplant slices are layered with rich pasta sauce, gooey mozzarella, and nutty parmesan cheese, then baked to perfection. Perfect for a comforting dinner that’s packed with flavor and easy to make!
- 17 May 2024
- Cook time 45 min
- Prep time 15 min
- 4 Servings
- 7 Ingredients
Baked Eggplant Parmesan is a delicious and nutritious twist on the classic Italian dish. By baking instead of frying, you get a lighter, healthier version without sacrificing any of the rich, comforting flavors. This recipe pairs crispy breaded eggplant slices with a hearty pasta sauce and gooey melted cheeses, making it a perfect dinner option for both vegetarians and those looking to include more vegetables in their meals.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Wash the eggplant thoroughly.
- Slice the eggplant into 1/4-inch thick rounds.
- In a shallow dish, beat the egg.
- In another shallow dish, place the bread crumbs.
- Dip each eggplant slice first in the beaten egg, then coat it with bread crumbs. Press gently to ensure the bread crumbs stick well.
- Lightly grease a baking sheet with 1 tbsp of olive oil.
- Arrange the breaded eggplant slices on the baking sheet in a single layer.
- Brush or drizzle the remaining 1 tbsp of olive oil over the top of the eggplant slices.
- Bake in the preheated oven for about 20-25 minutes, flipping once halfway through, until the eggplant is golden brown and crispy.
- While the eggplant is baking, lightly grease a baking dish with a little olive oil.
- Pour 1 cup of pasta sauce into the bottom of the greased baking dish and spread it evenly.
- Arrange half of the baked eggplant slices over the sauce.
- Spread another cup of pasta sauce over the eggplant slices.
- Sprinkle half of the mozzarella cheese and half of the grated parmesan cheese over the sauce.
- Arrange the remaining eggplant slices on top of the cheese layer.
- Spread the remaining pasta sauce over the top layer of eggplant slices.
- Finish with the remaining mozzarella cheese and grated parmesan cheese.
- Cover the baking dish with aluminum foil and bake in the preheated oven for about 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Let the baked eggplant parmesan cool for a few minutes before serving.
- Enjoy your delicious baked eggplant parmesan with a side of pasta or a fresh green salad.
Tips:
- Tip 1: Make sure to slice your eggplant evenly to ensure that all pieces cook uniformly.
- Tip 2: To remove excess moisture from the eggplant, sprinkle slices with salt and let them sit for about 30 minutes before patting them dry with paper towels.
- Tip 3: For extra crispiness, you can bake the breaded eggplant slices on a wire rack set over a baking sheet to allow hot air to circulate around them.
- Tip 4: Freshly grate your own mozzarella and parmesan cheese to enhance the flavor and texture of the dish.
- Tip 5: You can prepare the eggplant slices and breading mixture ahead of time. When ready to cook, simply coat and bake the slices, making this dish more manageable for busy schedules.
Once you pull this delectable Baked Eggplant Parmesan out of the oven, your kitchen will be filled with the mouth-watering aroma of Italian cuisine. Serve it alongside a fresh green salad or your favorite pasta for a complete meal. This lighter, baked version ensures you can enjoy this classic dish without the guilt. Enjoy your culinary creation!
| Nutrition Facts | |
|---|---|
| Serving Size | 440 grams |
| Energy | |
| Calories 470kcal | 19% |
| Protein | |
| Protein 22g | 15% |
| Carbohydrates | |
| Carbohydrates 60g | 17% |
| Fiber 10g | 25% |
| Sugar 18g | 19% |
| Fat | |
| Fat 24g | 27% |
| Saturated 8g | 26% |
| Cholesterol 81mg | - |
| Vitamins | |
| Vitamin A 180ug | 19% |
| Choline 90mg | 16% |
| Vitamin B1 0.55mg | 46% |
| Vitamin B2 0.56mg | 43% |
| Vitamin B3 11mg | 72% |
| Vitamin B6 0.55mg | 32% |
| Vitamin B9 120ug | 30% |
| Vitamin B12 0.96ug | 40% |
| Vitamin C 7mg | 8% |
| Vitamin E 5mg | 36% |
| Vitamin K 36ug | 29% |
| Minerals | |
| Calcium, Ca 470mg | 36% |
| Copper, Cu 0.40mg | 0% |
| Iron, Fe 4.31mg | 39% |
| Magnesium, Mg 90mg | 21% |
| Phosphorus, P 430mg | 35% |
| Potassium, K 1090mg | 32% |
| Selenium, Se 30ug | 56% |
| Sodium, Na 1560mg | 104% |
| Zinc, Zn 3.04mg | 28% |
| Water | |
| Water 330g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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