Description
When you think of classic Italian comfort food, Eggplant Parmesan often comes to mind. This beloved dish traditionally involves frying breaded eggplant slices and layering them with marinara sauce and cheese. But today, we’re giving it a healthier twist by baking the eggplant instead of frying it.
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Ingredients
For the Baked Eggplant:
- 2 medium-sized eggplants, sliced into ½-inch rounds
- 2 large eggs (or flax eggs for a vegan option)
- 1 cup breadcrumbs (use whole wheat for a healthier option)
- ½ cup grated Parmesan cheese
- 1 tsp dried oregano
- 1 tsp garlic powder
- Salt and black pepper to taste
- Olive oil spray or a light drizzle of olive oil
For the Marinara Sauce:
- 2 cups marinara sauce (store-bought or homemade)
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
Assembly:
- 2 cups shredded mozzarella cheese (or dairy-free cheese for a vegan option)
- Fresh basil leaves, for garnish
- Grated Parmesan (optional)
Instructions
- Line two large baking sheets with parchment paper or lightly grease them with olive oil to prevent sticking.
- “Sweat” the eggplant slices by sprinkling them with salt and letting them sit for about 20 minutes.
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In one bowl, whisk the eggs (or flax eggs for a vegan option) until smooth.
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In another bowl, combine the breadcrumbs, Parmesan cheese, oregano, garlic powder, salt, and black pepper.
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Take each eggplant slice and dip it into the egg mixture, ensuring it’s fully coated. Then, press the slice into the breadcrumb mixture, coating both sides evenly.
- Lightly spray the tops of the breaded eggplant slices with olive oil. Bake for 20–25 minutes. Flip them halfway.
Prepare the Marinara Sauce
- While the eggplant bakes, prepare the marinara sauce.
- Heat the olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant.
- Stir in the marinara sauce, dried basil, and oregano.
- Let the sauce simmer for about 10 minutes.
Layer the Eggplant Parmesan
- In a large baking dish, spread a thin layer of marinara sauce on the bottom.
- Arrange a single layer of baked eggplant slices over the sauce. Spoon more marinara sauce over the eggplant, and then sprinkle a generous amount of shredded mozzarella cheese on top.
- Repeat this process until you’ve used up all the eggplant slices, sauce, and cheese. Finish with the cheese on top.
- Cover the dish with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and continue baking for another 10 minutes.
Notes
While mozzarella and Parmesan are classic choices, you can experiment with other cheeses like provolone or a dairy-free alternative if you prefer a vegan version.
Feel free to add sautéed spinach, mushrooms, or zucchini between the layers for added nutrition and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 15g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 17 g
- Cholesterol: 50 mg