Description
This Easy Eggplant Parmesan is a hearty, cheesy, and delicious meatless dish that’s perfect for weeknight dinners or special occasions. Baked instead of fried, this classic Italian comfort food is a lighter, healthier option without sacrificing flavor!
Ingredients
Units
Scale
- 1 1/2 lbs eggplant (about 1 large or 2 medium)
- 2 eggs, beaten
- 4 cups Italian seasoned bread crumbs
- 1 (24 oz) jar spaghetti sauce
- 4 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/2 tsp dried basil
Instructions
- Prepare the Eggplant: Peel the eggplant and slice it thinly. Lay the slices on a paper towel-lined baking sheet and sprinkle with salt. Let them sit for 30 minutes to draw out excess moisture, then rinse and pat dry with fresh paper towels.
- Preheat the Oven: Set your oven to 350°F (175°C).
- Coat the Eggplant: Place the beaten eggs in one shallow dish and the bread crumbs in another. Dip each slice of eggplant in the eggs, then coat with bread crumbs on both sides. Arrange them on a baking sheet.
- Bake the Eggplant: Bake for 10 minutes, then flip and bake for another 10 minutes. Keep the oven on.
- Assemble the Dish: In a 9×13-inch baking dish, spread 1 cup of spaghetti sauce on the bottom. Layer half of the baked eggplant over the sauce, followed by another cup of sauce. Sprinkle with half of the mozzarella and parmesan cheese.
- Final Layer: Add the remaining eggplant slices, top with the rest of the sauce, and sprinkle with the remaining cheeses. Finish with a sprinkle of dried basil.
- Bake: Place the dish in the oven and bake for 35-40 minutes, until the cheese is melted and bubbly.
- Serve: Let it cool slightly before serving. Enjoy!
Notes
- Sweating the eggplant helps remove bitterness and excess moisture, making it crispier when baked.
- For a gluten-free version, use gluten-free bread crumbs.
- Serve with a side of pasta, garlic bread, or a fresh salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 7g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 55mg