Ingredients for Baked Eggplant Parmesan
- Olive Oil
- 2 large eggs
- Plain Breadcrumbs
- Parmesan Cheese
- Dried Oregano
- Dried Basil
- Salt And Pepper
- Eggplants
- Tomato Sauce
- Mozzarella Cheese
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!
Chef's Tip for Extra Flavor
Small additions can make a big impact! Try a sprinkle of fresh herbs, a dash of your favorite spice blend, or a squeeze of citrus just before serving to really enhance the flavors of your dish.
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
48g
Fat
24g
Carbs
8g