Description
A delicious and healthy recipe for crispy baked eggplant parmesan that is easy to make and full of flavor.
Ingredients
Scale
- 2 medium eggplants, sliced into 1/4 inch rounds
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 2 eggs, beaten
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil spray
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the eggplants and sprinkle with salt. Let them sit for 30 minutes to draw out moisture.
- Rinse the eggplant slices and pat them dry with paper towels.
- In a bowl, mix breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
- Dip each eggplant slice in the beaten eggs, then coat with the breadcrumb mixture.
- Place the coated eggplant slices on a baking sheet lined with parchment paper and spray with olive oil.
- Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.
- In a baking dish, spread a layer of marinara sauce, then layer half of the baked eggplant slices, half of the mozzarella cheese, and repeat the layers.
- Bake for an additional 20 minutes until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
- For extra flavor, add fresh basil or oregano to the marinara sauce.
- Serve with a side salad for a complete meal.
- This dish can be made ahead of time and reheated in the oven.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 150mg
Keywords: Crispy Baked Eggplant Parmesan