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The Best Baked Eggplant Parmesan Recipe
A healthier twist on the Italian classic, this Baked Eggplant Parmesan skips the frying but keeps all the flavor. It’s perfect as a main dish or hearty vegetarian dinner.
Ingredients
- 2 medium eggplants sliced into ½-inch rounds
- 1 tablespoon salt for sweating the eggplant
- 2 large eggs
- 1 cup Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- 1½ cups shredded mozzarella cheese
- 1½ cups marinara sauce
- 2 tablespoons olive oil spray
- Fresh basil leaves for garnish
Instructions
- Prep the eggplant: Sprinkle both sides of eggplant slices with salt and let sit for 20–30 minutes to draw out moisture. Pat dry.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Set up breading station: Beat eggs in one bowl. In another, mix breadcrumbs and Parmesan.
- Bread slices: Dip eggplant in egg, then coat in breadcrumb mixture. Place on baking sheet.
- Bake for 20–25 minutes, flipping halfway, until golden brown.
- Layer in a baking dish: Add a layer of marinara, a layer of eggplant, sprinkle of mozzarella. Repeat until finished. Top with extra sauce and cheese.
- Bake again: Bake at 375°F (190°C) for 10–15 minutes until bubbly and golden.
- Garnish with fresh basil before serving.
Notes
- Want it low-carb? Use almond flour instead of breadcrumbs.
- Make ahead: Assemble the casserole and refrigerate for up to 24 hours before baking.
Nutrition
Calories: 320kcalCarbohydrates: 26gProtein: 18gFat: 19gFiber: 6g