Baked Eggplant Parmesan
A lighter baked eggplant parmesan that’s just as delicious as the classic. Baked, tender eggplant slices with marinara and melted cheese for a healthier twist!
Servings 9 pieces
Calories 198kcal
Ingredients
- 1 large eggplant (sliced in thin pieces)
The coating
- 2 eggs
- .50 cup Italian breadcrumbs
- .50 cup Panko breadcrumbs
- 1/4 cup parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 3 cups spaghetti sauce (homemade or bottled)
To Layer
- 1 1/2 cups mozzarella cheese (or more), shredded
- 1/2 cup parmesan cheese
- 6 slices mozzarella (round)
- olive oil for drizzling
- 1/4 teaspoon dried parsley (to sprinkle on the last layer)
Instructions
- Pre-heat oven to 375 degrees and line jelly roll pans with parchment paper.
- Mix in a shallow bowl, breadcrumbs, parmesan cheese, basil, oregano, garlic powder and salt..50 cup Italian breadcrumbs, .50 cup Panko breadcrumbs, 1/4 cup parmesan cheese, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon garlic powder, 1/2 teaspoon salt
- Whisk 2 eggs in another shallow bowl.2 eggs
- Dip eggplant first in eggs then in breadcrumb mixture, coating both sides and place on jelly roll pans.1 large eggplant
- Drizzle a small amount of oil on each round and bake for 20 minutes.olive oil for drizzling
- Flip rounds and drizzle more oil and cook for additional 10 minutes.
- Take out of the oven and lower temperature to 350 degrees.
- Cover the bottom of a baking pan, (9 x 9) or larger, with sauce and place eggplant on the sauce layer without overlapping the rounds.3 cups spaghetti sauce
- Cover eggplant with sauce, mozzarella cheese and parmesan cheese.1 1/2 cups mozzarella cheese, 1/2 cup parmesan cheese
- Continue layering for 2 more layers, add slices of mozzarella on top and sprinkle some dried parsley over all.1/4 teaspoon dried parsley, 6 slices mozzarella
- Bake for 35 - 40 minutes uncovered (38 minutes in my oven).
- Serve, smile, and enjoy.
Notes
Helpful tip
- After experimenting with salting and not salting eggplant, I’ve found it isn’t necessary. Skipping this step saves time, and the eggplant still turns out just as delicious.
- For convenience, you can use a bottled spaghetti or marinara sauce, but homemade sauce usually gives the dish better flavor.
- I like to use both shredded mozzarella and slices of fresh mozzarella. If you need to skip one, leave out the fresh mozzarella, but always choose the best-quality shredded mozzarella you can find.
- Yes, you can freeze the eggplant slices before assembling the dish. Arrange them in a single layer with parchment paper between each slice, then freeze. When you’re ready to build your Parmesan, thaw them slightly and follow the recipe, adding 5–10 minutes to the baking time if needed.
- Store leftovers in an airtight container in the fridge for up to a week. Reheat gently in the oven or microwave, adding a splash of water or sauce to keep it from drying out.
- Leftovers also freeze well. Once the dish has cooled, transfer it to a freezer-safe container or wrap it tightly in foil and plastic wrap. Freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat in the oven to maintain the best texture.
Nutrition
Serving: 1square | Calories: 198kcal | Carbohydrates: 15g | Protein: 11g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 57mg | Sodium: 936mg | Potassium: 445mg | Fiber: 3g | Sugar: 6g | Vitamin A: 620IU | Vitamin C: 7mg | Calcium: 240mg | Iron: 1.9mg