Description
A healthier twist on the classic Eggplant Parmesan, featuring crispy baked eggplant slices layered with marinara sauce and melted cheese.
Ingredients
Scale
- 1 large eggplant, sliced into 1/2-inch rounds
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 eggs, beaten
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 2 tbsp olive oil
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Combine breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper in a shallow dish.
- Dip eggplant slices in beaten eggs, then coat with breadcrumb mixture.
- Place coated slices on the baking sheet. Drizzle with olive oil.
- Bake for 20 minutes, flip, then bake for another 10 minutes until crispy.
- Spread marinara sauce over baked eggplant slices. Top with mozzarella.
- Bake for 5-7 minutes until cheese melts. Serve hot.
Notes
- For extra crispiness, pat eggplant slices dry before coating.
- Use gluten-free breadcrumbs if needed.
- Add fresh basil for garnish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 80mg
Keywords: eggplant parmesan, baked eggplant, vegetarian dinner, Italian recipe