Baked Eggplant Parmesan

Staff Writer
Baked Eggplant Parmesan

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
649
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.

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.

Nutritional Facts

Total Fat
27g
42%
Sugar
24g
N/A
Saturated Fat
15g
74%
Cholesterol
190mg
63%
Protein
37g
75%
Carbs
70g
23%
Vitamin A
273µg
30%
Vitamin B12
1µg
17%
Vitamin B6
0.7mg
33.5%
Vitamin C
24mg
40%
Vitamin D
1µg
N/A
Vitamin E
5mg
24%
Vitamin K
22µg
28%
Calcium
832mg
83%
Fiber
17g
68%
Folate (food)
131µg
N/A
Folate equivalent (total)
131µg
33%
Iron
4mg
24%
Magnesium
118mg
29%
Monounsaturated
7g
N/A
Niacin (B3)
5mg
25%
Phosphorus
650mg
93%
Polyunsaturated
2g
N/A
Potassium
1686mg
48%
Riboflavin (B2)
0.7mg
40.3%
Sodium
1919mg
80%
Thiamin (B1)
0.2mg
16.3%
Zinc
4mg
25%

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