Baked Eggplant Parmesan recipe
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Ingredients
- 2 eggplant, peeled and cut into 1/2-inch slices 1 tablespoon salt, or as needed 1 cup Italian-style bread crumbs ¼ cup grated Parmesan cheese 2 eggs, beaten 1 (28 ounce) jar garlic-and-tomato pasta sauce ¼ cup grated Parmesan cheese 1 (16 ounce) package shredded mozzarella cheese, or as needed ½ teaspoon dried basil
Nutrition Info
- 473.7 caloriescarbohydrate: 43.9 gcholesterol: 118.9 mgfat: 20.4 gfiber: 10.4 gprotein: 29.6 gsaturatedFat: 10.5 gservingSize: -sodium: 2427.6 mgsugar: 18 gtransFat: : -unsaturatedFat: : -
Directions Baked Eggplant Parmesan
Directions
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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.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Mix bread crumbs and 1/4 cup Parmesan cheese together in a bowl.
Dip eggplant slices in beaten egg, coat with bread crumb mixture. Arrange coated eggplant slices in a single layer on the prepared baking sheet.
Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.
Cover the bottom of a 9x13-inch casserole dish with a layer of spaghetti sauce, top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.
Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.