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Baked Eggplant Parmesan

Baked Eggplant Parmesan

Cost $12, save $15

Source: Recommended by CookPal

  • 40 Min
  • 6 Servings
  • $12

INGREDIENTS

  • Seasoning

    • 🧂 1 tablespoon salt, or as needed
    • ½ teaspoon dried basil

  • Dairy

    • ¼ cup grated Parmesan cheese
    • 1 (16 ounce) package shredded mozzarella cheese, or as needed

  • Vegetables

    • 🍅 1 (28 ounce) jar garlic-and-tomato pasta sauce

  • Protein

    • 🥚 2 eggs, beaten

  • Carbs

    • 1 cup Italian-style bread crumbs

STEPS

1

Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels.

2

Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.

3

Mix bread crumbs and 1/4 cup Parmesan cheese together in a shallow bowl. Beat eggs in a separate shallow bowl.

4

Dip eggplant slices in beaten egg. Lift up so excess egg drips back into the bowl. Press into bread crumbs to coat both sides; arrange coated eggplant slices in a single layer on the prepared baking sheet.

5

Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.

6

Cover the bottom of a 9x13-inch casserole dish with a layer of pasta sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 of the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.

7

Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.

NUTRIENTS

Per 1 serving

🔥

474

Calories

  • 30
    Protein
  • 44
    Carbs
  • 20
    Fats

💡 For a gluten-free option, use gluten-free bread crumbs.Allowing the eggplant to sit with salt helps remove excess moisture and reduce bitterness.You can prepare this dish ahead of time and refrigerate it; just bake it when ready to serve.