Eggplant Parmesan
Crisp oven-baked eggplant slices layered with marinara, mozzarella and cheese, then baked until golden and bubbling.
- Servings
- 6
- Prep
- 30 min
- Cook
- 55 min
- Total
- 1 hr 25 min
- Oven
- 425°F, 375°F220°C, 190°C
Ingredients
Equipment
- 2 rimmed baking sheets
- 9×13-inch baking dish23×33 cm baking dish
- Three shallow dishes
Instructions
Heat the oven to 425°F and brush the baking sheets with half the oil. Season the eggplant slices with the salt.Heat the oven to 220°C and brush the baking sheets with half the oil. Season the eggplant slices with the salt.
Set out the flour, the beaten eggs, and the panko mixed with half the grated cheese. Coat each slice in flour, then egg, then crumbs, pressing to stick. Lay them on the sheets and drizzle with the rest of the oil.
Bake until golden and tender, flipping halfway, 25–30 minutes. Lower the oven to 375°F.Bake until golden and tender, flipping halfway, 25–30 minutes. Lower the oven to 190°C.
Spread a cup of sauce in the baking dish. Layer half the eggplant, a third of the sauce and half the mozzarella. Repeat, finishing with sauce, mozzarella and the remaining grated cheese.
Bake until bubbling and golden, 25 minutes. Rest for 10 minutes, then scatter with basil.
Notes
- Baking instead of frying keeps the eggplant crisp and far less greasy.
- It reheats well and is even easier to slice the next day.
My notes
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Nutrition estimate
- Calories
- 525
- Protein
- 28 g
- Carbs
- 38 g
- Fat
- 30 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
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