Baked Eggplant Parmesan

Name: Baked Eggplant Parmesan
Yield: 4 servings
Ingredients: Cooking spray; 1 medium eggplant, sliced into ½-inch thick rounds; 1 cup panko bread crumbs; ¼ cup grated Parmesan cheese; 1 Tbsp Italian seasoning; 2 eggs, beaten; 1 (25 oz.) jar favorite pasta sauce; 1 cup shredded mozzarella cheese; Fresh basil, chopped, for garnish

Like mini pizzas, Baked Eggplant Parmesan features eggplant slices dipped in a parmesan-panko crust and topped with marinara sauce, melty mozzarella and fresh basil. This easy dish is a fun, kid-friendly way to enjoy this unique veggie!

Calories: 350per serving
Servings: 4people

Ingredients

Cooking spray
1 medium eggplant, sliced into ½-inch thick rounds
1 cup panko bread crumbs
¼ cup grated Parmesan cheese
1 Tbsp Italian seasoning
2 eggs, beaten
1 (25 oz.) jar favorite pasta sauce
1 cup shredded mozzarella cheese
Fresh basil, chopped, for garnish

Instructions

Preheat oven to 425°F. Line a baking sheet with foil and spray with cooking spray. Set aside.
Mix together panko, Parmesan and Italian seasoning and place into a shallow dish. In second shallow bowl, place beaten eggs.
Dip eggplant slices into the egg, coating both sides, before dredging in panko mixture. Gently press in panko mixture onto eggplant to evenly coat both sides. Place coated eggplant onto baking sheet and repeat.
Bake eggplant for 15 minutes. Flip and bake 10 minutes more. Top each eggplant slice with sauce and cheese. Bake for an additional 10 minutes or until the cheese has melted.

Watch the Recipe

Baked Eggplant Parmesan

Notes from the Kitchen

Chef's tip
Chef's Tip
To decrease the water content of the eggplant, spread eggplant slices in a single layer on top of paper towels. Generously sprinkle salt onto the eggplant slices and let sit for 15 minutes. After 15 minutes, flip eggplant and salt other side. Let sit for 15 minutes more. Rinse well with water and pat eggplant dry with clean paper towels.
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For gluten free: Use gluten free panko breadcrumbs instead of panko breadcrumbs.

Nutrition

Per Serving: Calories 350 Total Fat 13g Cholesterol 120mg Sodium 610mg Total Carbohydrate 40g Dietary Fiber 9g Protein 18g Calcium 30% Iron 15%

Nutritional values are an approximation. Actual values may vary.

Baked Eggplant Parmesan

Like mini pizzas, Baked Eggplant Parmesan features eggplant slices dipped in a parmesan-panko crust and topped with marinara sauce, melty mozzarella and fresh basil. This easy dish is a fun, kid-friendly way to enjoy this unique veggie!

Calories: 350per serving
Servings: 4people

Ingredients

Cooking spray
1 medium eggplant, sliced into ½-inch thick rounds
1 cup panko bread crumbs
¼ cup grated Parmesan cheese
1 Tbsp Italian seasoning
2 eggs, beaten
1 (25 oz.) jar favorite pasta sauce
1 cup shredded mozzarella cheese
Fresh basil, chopped, for garnish

Instructions

Preheat oven to 425°F. Line a baking sheet with foil and spray with cooking spray. Set aside.
Mix together panko, Parmesan and Italian seasoning and place into a shallow dish. In second shallow bowl, place beaten eggs.
Dip eggplant slices into the egg, coating both sides, before dredging in panko mixture. Gently press in panko mixture onto eggplant to evenly coat both sides. Place coated eggplant onto baking sheet and repeat.
Bake eggplant for 15 minutes. Flip and bake 10 minutes more. Top each eggplant slice with sauce and cheese. Bake for an additional 10 minutes or until the cheese has melted.

Watch the Recipe

Baked Eggplant Parmesan

Notes from the Kitchen

Chef's tip
Chef's Tip
To decrease the water content of the eggplant, spread eggplant slices in a single layer on top of paper towels. Generously sprinkle salt onto the eggplant slices and let sit for 15 minutes. After 15 minutes, flip eggplant and salt other side. Let sit for 15 minutes more. Rinse well with water and pat eggplant dry with clean paper towels.
Try a swap
Try a Swap
For gluten free: Use gluten free panko breadcrumbs instead of panko breadcrumbs.

Nutrition

Per Serving: Calories 350 Total Fat 13g Cholesterol 120mg Sodium 610mg Total Carbohydrate 40g Dietary Fiber 9g Protein 18g Calcium 30% Iron 15%

Nutritional values are an approximation. Actual values may vary.

All Recipes

Baked Eggplant Parmesan

Ingredients

Instructions

Watch the Recipe

Notes from the Kitchen

Chef's Tip

Try a Swap

Nutrition

Baked Eggplant Parmesan

Ingredients

Instructions

Watch the Recipe

Notes from the Kitchen

Chef's Tip

Try a Swap

Nutrition