Ingredients for Baked Eggplant Parmesan
- 2 tablespoons olive oil
- 2 eggs
- 1 1/2 cups plain breadcrumbs
- 1 1/4 cups grated Parmesan cheese, divided
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt and 1/4 teaspoon pepper
- 2 medium eggplants, cut into 1/2-inch-thick slices
- 4 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese, divided
- 2 tablespoons water
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How to Make Baked Eggplant Parmesan
- Preheat oven to 375°F (190°C). Brush two large baking sheets with olive oil and set aside.
- In a shallow dish, whisk together eggs and 2 tablespoons of water.
- In a separate shallow dish, combine breadcrumbs, 1 cup of Parmesan cheese, oregano, basil, salt, and pepper.
- Dip each eggplant slice into the egg mixture, allowing excess to drip off, then dredge in the breadcrumb mixture, ensuring it's fully coated.
- Arrange the breaded eggplant slices on the prepared baking sheets.
- Bake for 20-25 minutes, until golden brown on the bottom.
- Flip the eggplant slices and bake for another 20-25 minutes, until golden brown on both sides.
- Remove from oven and set aside.
- Increase oven temperature to 400°F (200°C).
- Spread 2 cups of marinara sauce in a 9x13 inch baking dish.
- Arrange half of the baked eggplant slices over the sauce.
- Top with 2 cups of marinara sauce and 1/2 cup of mozzarella cheese.
- Repeat layers with remaining eggplant, sauce, and mozzarella.
- Sprinkle the remaining 1/4 cup Parmesan cheese over the top.
- Bake for 15-20 minutes, until the sauce is bubbling and the cheese is melted and golden brown.
- Let stand for 5 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
48g
Fat
24g
Carbs
8g
