BAKED EGGPLANT PARMESAN
Ever tried Baked Eggplant Parmesan? If not, you’re in for a treat. And if yes, well, buckle up, because this ain’t your average recipe. We’re talking creamy, crunchy, cheesy goodness all rolled into one delectable dish. And guess what? It’s healthy too! So grab your apron, heat that oven, and get ready for a flavor explosion.
Print
Share
Email
Tweet
Pin
Nutritions
Nutrition Facts
BAKED EGGPLANT PARMESAN
Amount per Serving
Calories
520
% Daily Value*
Fat
18
g
28
%
Sodium
1197
mg
52
%
Carbohydrates
70
g
23
%
Fiber
9
g
38
%
Sugar
13
g
14
%
Protein
22
g
44
%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- Eggplants: 2 big ones 2 pounds or 900 grams, depending on how you roll
NOW, FOR THAT CRUNCH:
- All-purpose flour: A cup 125 grams
- Eggs: 2 big ol’ ones
- Breadcrumbs: 2 cups 200 grams
- Parmesan: A full cup grated (100 grams)
- Salt and pepper: However much you like!
THE SAUCY BITS:
- Marinara sauce: 2 cups 480 milliliters
- Mozzarella: 1 1/2 cups shredded 170 grams
- Fresh basil leaves: 1/2 cup 15 grams
- More salt and pepper? Sure why not?
Instructions
- PREP THE EGGPLANT
- Crank up the oven to 375°F (190°C).
- Slice those eggplants, about 1/2-inch thick.
- Salt ’em like a pro and let ’em sweat. Yeah, they need to sweat!
- GET CRISPY
- Flour, eggs, breadcrumbs, Parmesan: Coat ’em good.
- Bake ’em for 20, flipping like a pancake master.
LAYER TIME!
- Spread, layer, sprinkle, repeat.
- Bake until bubbling like a hot spring.
Notes
- Firm eggplants are your friends.
- Salt like you mean it.
- Herbs and spices? Go wild.
- Dry those slices for a good, crispy coat.
