Description
A lighter, oven-baked version of classic Eggplant Parmesan, layered with rich sauce and melted cheese for a satisfying vegetarian dinner.
Ingredients
Scale
- 1 large eggplant (sliced in thin pieces)
- 2 eggs
- 0.50 cup Italian breadcrumbs
- 0.50 cup Panko breadcrumbs
- 0.25 cup parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 3 cups spaghetti sauce (homemade or bottled)
- 1.5 cups mozzarella cheese (shredded)
- 0.5 cup parmesan cheese (for layering)
- 6 slices mozzarella (round)
- 0.25 teaspoon dried parsley
Instructions
- Pre-heat oven to 375 degrees and line jelly roll pans with parchment paper.
- Mix breadcrumbs, parmesan cheese, basil, oregano, garlic powder, and salt in a shallow bowl.
- Whisk 2 eggs in another shallow bowl.
- Dip eggplant slices first in eggs, then in the breadcrumb mixture, coating both sides. Place coated eggplant on the prepared jelly roll pans.
- Drizzle a small amount of olive oil on each round and bake for 20 minutes.
- Flip the rounds, drizzle more oil, and cook for an additional 10 minutes.
- Take the eggplant out of the oven and lower the temperature to 350 degrees.
- Cover the bottom of a 9×9 inch or larger baking pan with sauce. Place the baked eggplant rounds on the sauce layer without overlapping them.
- Cover the eggplant with more sauce, shredded mozzarella cheese, and parmesan cheese.
- Continue layering for 2 more layers. Place the 6 round mozzarella slices on top and sprinkle dried parsley over everything.
- Bake for 35 to 40 minutes uncovered.
- Serve the dish.
Notes
- This baked method provides a lighter alternative to traditional fried eggplant parmesan while keeping the comforting flavor.
- This recipe is a satisfying vegetarian option for families.
- Prep Time: 25 min
- Cook Time: 65 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 55mg
Keywords: Baked Eggplant Parmesan, Easy Eggplant Parmesan Recipe, No Fry Eggplant Parmesan, Vegetarian Dinner, Italian Comfort Food, Oven Baked, Weeknight Dinner