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!

  • 14 May 2025
  • Cook time 45 min
  • Prep time 15 min
  • 4 Servings
  • 7 Ingredients

Baked eggplant parmesan

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:

1 eggplant
550g
1 egg
50g
1.50 cups bread crumbs
180g
2 tbsp olive oil
27g
3 cups pasta sauce
770g
1 cup low moisture mozzarella cheese
130g
1/2 cup grated parmesan cheese
40g

Instructions:

1. Preheat the Oven:
- Preheat your oven to 375°F (190°C).
2. Prepare the Eggplant:
- Wash the eggplant thoroughly.
- Slice the eggplant into 1/4-inch thick rounds.
3. Bread the Eggplant Slices:
- 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.
4. Bake the Breaded Eggplant:
- 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.
5. Prepare the Baking Dish:
- While the eggplant is baking, lightly grease a baking dish with a little olive oil.
6. Assemble the Eggplant Parmesan:
- 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.
7. Bake the Assembled Dish:
- 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.
8. Serve:
- 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 Size440 grams
Energy
Calories 470kcal23%
Protein
Protein 22g15%
Carbohydrates
Carbohydrates 60g17%
Fiber 10g25%
Sugar 18g19%
Fat
Fat 24g27%
Saturated 8g26%
Cholesterol 81mg-
Vitamins
Vitamin A 180ug19%
Choline 90mg16%
Vitamin B1 0.55mg46%
Vitamin B2 0.56mg43%
Vitamin B3 11mg72%
Vitamin B6 0.55mg32%
Vitamin B9 120ug30%
Vitamin B12 0.96ug40%
Vitamin C 7mg8%
Vitamin E 5mg36%
Vitamin K 36ug29%
Minerals
Calcium, Ca 470mg36%
Copper, Cu 0.40mg44%
Iron, Fe 4.31mg39%
Magnesium, Mg 90mg21%
Phosphorus, P 430mg35%
Potassium, K 1090mg32%
Selenium, Se 30ug56%
Sodium, Na 1560mg104%
Zinc, Zn 3.04mg28%
Water
Water 330g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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