Baked Eggplant Parmesan
A lighter baked eggplant parmesan with a crunchy breadcrumb coating, bright tomato sauce, and melty mozzarella—perfect for weeknights or casual dinners.
Ingredients
Eggplant and Breading
- 2 medium eggplants about 2 pounds, trimmed and sliced into 1/4-inch rounds
- 1 cup all-purpose flour
- 3 large eggs beaten
- 1 ½ cups breadcrumbs Panko or mix of Panko and regular
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- Salt and black pepper
- 2 tbdp olive oil for brushing
Sauce & Assembly
- 3 cups marinara or tomato sauce
- 2 cups shredded mozzarella
- ¼ cup fresh basil torn
- Extra grated Parmesan for sprinkling
- Red pepper flakes optional
Instructions
- Lay slices on a baking sheet, sprinkle lightly with salt, and let sit 20–30 minutes to draw out moisture. Rinse and pat dry.
- Set up three shallow dishes: flour, beaten eggs, and breadcrumb mixture (breadcrumbs + Parmesan + garlic powder + salt + pepper). Coat each slice: flour, egg, then breadcrumbs, pressing crumbs to adhere.
- Place breaded slices on a parchment-lined baking sheet. Lightly brush with olive oil and bake at 400°F (200°C) for 15–20 minutes, flipping once, until golden.
- Spread a thin layer of sauce in a 9x13 dish. Layer baked eggplant, sauce, mozzarella, and basil. Repeat and finish with Parmesan and a drizzle of olive oil.
- Bake at 375°F (190°C) for 20–25 minutes until cheese is melted and bubbly. Let rest 10 minutes before serving.
Notes
- Salting the eggplant improves texture and reduces bitterness—don’t skip it if your eggplants are large.
- Make the sauce ahead to save time; flavors deepen if refrigerated overnight.
- To freeze, assemble in a freezer-proof dish and freeze up to 2 months.
- Bake from frozen at 375°F for 50–60 minutes.
Nutrition
Calories: 420kcalCarbohydrates: 32gProtein: 18gFat: 24gSaturated Fat: 9gSodium: 720mgSugar: 7g
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