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Eggplant Parmesan

from kristineskitchenblog.com
This Eggplant Parmesan is a delicious meatless main dish! Breaded eggplant is baked until crispy and then layered with marinara sauce and cheese. The casserole is then baked until the cheese is melty and golden brown.
Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Servings: 8 servings
Calories: 290kcal

Ingredients

  • 2 medium eggplant 1 ½ pounds total, sliced into ½-inch thick rounds
  • ¾ cup all-purpose flour
  • 3 eggs
  • 3 tablespoons water
  • 1 cup Italian seasoned breadcrumbs
  • ¾ cup grated Parmesan cheese divided
  • ½ teaspoon black pepper
  • 24 ounces marinara sauce
  • 8 ounces shredded mozzarella cheese
  • fresh basil optional, for serving

Instructions

  • Preheat oven to 400° F. Line a baking sheet with parchment paper.
  • Gather 3 wide, shallow dishes (such as pie plates). In one dish, place the flour. In the second, whisk together the eggs and water. In the third, stir together the breadcrumbs, half of the Parmesan cheese and the pepper.
  • Coat the eggplant slices first in the flour and gently tap off any excess flour. Then dip in the egg, fully coating both sides of the eggplant slices. Finally, coat each piece of eggplant with the breadcrumb mixture and place in a single layer on the parchment-lined baking sheet.
  • Bake in the oven for 20 minutes, until golden brown. You do not need to flip the eggplant slices over during the bake time. Remove the pan from the oven and reduce the oven temperature to 375° F.
  • Spread about 1 cup of the marinara sauce over the bottom of a 13x9-inch baking dish. Lay half of the eggplant slices in a single layer over the bottom of the dish. Spoon half of the remaining marinara sauce over the eggplant, gently spreading it into a somewhat even layer. Sprinkle with half of the mozzarella and half of the remaining Parmesan cheese.
  • Repeat the layer once more, using the remaining eggplant, marinara, mozzarella and finally Parmesan on top.
  • Bake, uncovered, at 375° F for 25-28 minutes, until the casserole has browned on top. Serve with chopped fresh basil.

Video

Notes

  • Store leftover baked eggplant parmesan in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 2 months.
  • To Make Ahead: You can assemble the casserole up to one day ahead of time and then store it in the refrigerator, covered, before baking. When you’re ready to bake it, take the casserole out of the fridge while the oven preheats, uncover the dish and bake as directed in the recipe, adding a few minutes to the bake time as needed to get it hot through the center.
  • To Freeze: Assemble the casserole (do not bake) and cover with plastic wrap, putting the plastic close to the top of the casserole to minimize air exposure. Then wrap tightly with foil (or cover with a lid if your baking dish has one). Freeze for up to 2 months. When you’re ready to bake it, thaw the casserole in the refrigerator overnight. Take it out of the oven 30-45 minutes before baking to take the chill off and bake as directed in the recipe.

Nutrition

Calories: 290kcal | Carbohydrates: 31g | Protein: 16g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 971mg | Potassium: 558mg | Fiber: 5g | Sugar: 7g | Vitamin A: 779IU | Vitamin C: 8mg | Calcium: 285mg | Iron: 3mg
Nutrition information is only an estimate.
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