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Eggplant Parmesan
This tasty Eggplant Parmesan is baked, not fried, but full of flavor and texture! It's a veggie-packed dish perfect for the whole family.
👥 9 Servings⏱️ Prep & Cook: 2h 10m⏳ Prep: 1h 10m🔥 Cook: 1h👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●colander
- ●bowl
- ●baking sheet
- ●oven
- ●casserole dish
📝 Preparation Steps
1
Wash the eggplant and slice into 1/2 inch thick rounds. Place slices into a colander, add salt, toss to coat and let sit for ⏱️ 45 minutes. After ⏱️ 45 minutes, give the colander a shake to let extra water drip out the bottom (it will look brown).
medium eggplant ($2.84*)2 lbssalt ($0.05)1 Tbsp
2
Press the eggplant slices between a few sheets of paper towel (or a clean, lint-free cloth) to absorb excess water. There's no need to wash off the salt as most of it gets diluted and drains away with the liquid from the eggplant.
medium eggplant ($2.84*)2 lbssalt ($0.05)1 Tbsp
3
Place the slices in a ziplock bag with the all-purpose flour. Toss the bag so that the slices become coated with the flour.
4
Then, lightly beat eggs in a bowl. In another bowl combine the bread crumbs, parmesan cheese, garlic powder and parsley flakes. Dip each slice into the egg, then into the bread crumb mixture (coating each side). Set aside.
large eggs ($1.49)3parsley flakes ($0.05)1 tsp
5
Position your oven racks so there's at least 6 inches between them for air to flow. Preheat your oven to 425℉. Place two baking sheets in the oven (one on each rack) as it preheats so they can preheat too.
6
Once preheated, carefully remove the baking sheets and cover them with a layer of parchment paper and a coating of non-stick spray. Arrange the eggplant slices in a single layer and spray with another coat of non-stick spray. Place the sheets back in the oven and bake for ⏱️ 30 minutes. Switch the position of the baking sheets half way through (the top rack is often hotter and browns faster than the bottom).
non-stick spray (as needed, $0.15)medium eggplant ($2.84*)2 lbs
7
Once baked, reduce the oven to 350℉. Spray a 9x13'' casserole dish with non-stick spray. Place 1 cup of marinara sauce in the bottom of the dish. Arrange eggplant slices in a single layer over the marinara.
non-stick spray (as needed, $0.15)medium eggplant ($2.84*)2 lbs
8
Top with a second cup of marinara and one cup of mozzarella. Arrange the remaining eggplant slices on top and cover with a third cup of marinara and a second cup of mozzarella. The layers should be sauce, eggplant, sauce, cheese, eggplant, sauce, cheese.
shredded mozzarella (112g, $1.97)2 cupsmedium eggplant ($2.84*)2 lbs
9
Bake the casserole for about ⏱️ 30 minutes or until the cheese on top is melted and bubbly. Garnish with fresh chopped parsley if desired.
Nutrition Facts
calories
301.62 kcal
fat Content
10.41 g
serving Size
1 Serving
fiber Content
4.69 g
sodium Content
1376.1 mg
protein Content
14.07 g
carbohydrate Content
35.52 g
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