2.857145
7 ratings

Easy Baked Eggplant Parmigiano

There's nothing like this classic dish when it's chilly out!

Easy Baked Eggplant Parmesan

For an easy side dish that's a great match for this cheesy, baked eggplant Parmesan, sauté broccoli rabe in a bit of olive oil with some chopped garlic and red pepper flakes, then finish with a squeeze of fresh lemon juice.

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Ingredients

  • 1 large eggplant, sliced lengthwise into 1/2-inch-thick pieces
  • 2 eggs, beaten with a fork
  • 1 1/2 Cup panko breadcrumbs
  • 2 Tablespoons extra-virgin olive oil
  • One 25-ounce jar pasta sauce
  • 1 Cup shredded mozzarella
  • 1/2 Cup shredded Parmesan

Directions

Preheat the oven with a baking sheet inside to 375 degrees.

Coat the eggplant slices with the egg, then bread with panko crumbs. Spread the oil on the hot baking sheet and place the eggplant slices on it in a single layer. Bake for 15 minutes, flip, and bake for 10 more minutes.

Increase the oven temperature to 475 degrees.

In an 8-by-10-inch ovenproof dish, layer the pasta sauce, then the eggplant, and top with the cheeses. Repeat, finishing with the cheese. Bake until the cheese melts and turns golden in spots, about 15 minutes.

Nutritional Facts
Servings4
Calories Per Serving438
Total Fat22g34%
Sugar17gN/A
Saturated8g40%
Cholesterol115mg38%
Protein20g41%
Carbs40g13%
Vitamin A174µg19%
Vitamin B121µg16.7%
Vitamin B60.5mg25.5%
Vitamin C7mg12%
Vitamin D0.6µg0.2%
Vitamin E6mg30%
Vitamin K36µg45%
Calcium427mg43%
Fiber9g36%
Folate (food)74µgN/A
Folate equivalent (total)74µg18%
Iron3mg15%
Magnesium70mg18%
Monounsaturated9gN/A
Niacin (B3)8mg41%
Phosphorus341mg49%
Polyunsaturated2gN/A
Potassium1021mg29%
Riboflavin (B2)0.4mg23.3%
Sodium1179mg49%
Thiamin (B1)0.1mg8.8%
Zinc2mg14%