Baked Eggplant Parmesan

Baked Eggplant Parmesan
Staff Writer

Elana Horwich

This easy baked eggplant Parmesan is perfect for late-summer eggplant that needs to be used. 

Click here to see 8 Late-Summer Casserole Recipes

4
Servings
418
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 eggplants
  • 3 eggs
  • 3 Cups panko breadcrumbs
  • 4 Ounces grated Parmesan cheese
  • 8 Ounces water-packed mozzarella cheese
  • 30 Ounces tomato sauce

Directions

Preheat oven to 400 degrees.

Line 2 baking sheets with parchment paper. Cut off the green top of the eggplant. Cut the eggplant in half horizontally so you can have each half stand easily upright on your cutting board. Now, seeing the eggplant as a square, cut off the skin on 2 opposite sides so you will have an eggplant that has skin on 2 sides and not on the other 2. Starting on a naked side, with eggplant standing upright, slice it into 1/3- to 1/2-inch slices, each will have skin on the sides. Continue with the rest.

Lightly beat the eggs in a shallow bowl. Put the panko in another shallow bowl. One by one, dip each slice of eggplant in the eggs to cover and then dip in the panko to cover and place on the baking sheet. Bake for 12 minutes. Some pieces will be mushier or less cooked than others.

In the baking dish, lightly cover the bottom with tomato sauce. Layer with eggplant, followed by another light layer of sauce, followed by a generous sprinkling of Parmesan. Continue until you have three layers of eggplant, making sure you finish with tomato sauce and then Parmesan. Cut the mozzarella in slices or shred with your hands and place on the top. Bake uncovered for 35-40 minutes or until bubbly.

Nutritional Facts

Total Fat
20g
29%
Sugar
8g
9%
Saturated Fat
7g
29%
Cholesterol
26mg
9%
Carbohydrate, by difference
49g
38%
Protein
13g
28%
Vitamin A, RAE
129µg
18%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
45mg
60%
Calcium, Ca
421mg
42%
Choline, total
6mg
1%
Fiber, total dietary
4g
16%
Folate, total
81µg
20%
Iron, Fe
3mg
17%
Magnesium, Mg
59mg
18%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
390mg
56%
Selenium, Se
6µg
11%
Sodium, Na
964mg
64%
Water
202g
7%
Zinc, Zn
1mg
13%

Eggplant Parmesan Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Eggplant Parmesan Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients.Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.