loveandlemons4.9
Eggplant Parmesan
Learn how to make eggplant Parmesan with this delicious, lighter baked eggplant Parmesan recipe. It's perfect for serving a crowd, so make it for your next gathering or family dinner!
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 40 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●baking dish
📝 Preparation Steps
1
Preheat the oven to 400°F and line 2 baking sheets with parchment paper.
2
In a medium-sized shallow dish, beat the eggs.
large eggs, beaten3
3
In another medium-sized shallow dish, combine the panko, 1 cup Parmesan cheese, oregano, thyme, red pepper flakes, salt, and several grinds of pepper.
dried oregano2 teaspoons
4
Dip the eggplant slices into the egg mixture and then into the panko mixture. Place onto the baking sheets, drizzle with olive oil, and bake for 18 to ⏱️ 25 minutes, or until tender and golden brown.
5
In an 8x12 or 9x13-inch baking dish, spread ½ cup marinara, layer half the eggplant, and top with 1 cup of marinara and half the mozzarella. Repeat with the remaining eggplant, the remaining marinara, and the remaining mozzarella. Sprinkle with the remaining ¼ cup Parmesan cheese, drizzle with olive oil, and sprinkle with a few more pinches of sea salt. Bake for ⏱️ 20 minutes, or until the cheese is nicely melted. Turn the oven to broil and broil for 2 to ⏱️ 4 minutes, or until the cheese is browned and bubbling.
6
Remove from the oven and top with fresh basil.
Nutrition Facts
calories
480 kcal
fat Content
26 g
serving Size
1 serving
fiber Content
8 g
sugar Content
12 g
sodium Content
1807 mg
protein Content
31 g
trans Fat Content
0.01 g
cholesterol Content
160 mg
carbohydrate Content
32 g
saturated Fat Content
14 g
unsaturated Fat Content
9 g
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