Easy Eggplant Parmesan Recipe
Easy eggplant parmesan is hearty, cheesy, and delicious. This meatless dish is sure to make the dinner-time rotation.
Servings: 8
Ingredients
- 1 1/2 pounds eggplant about one large or two medium eggplant
- 2 eggs beaten
- 4 cups Italian seasoned bread crumbs
- 1 24 ounce jar spaghetti sauce
- 4 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon dried basil
Instructions
- Peel the eggplant and slice it thinly. Lay the eggplant slices on a paper towel-lined baking sheet and sprinkle with salt. Let sit for 30 minutes, then rinse and dry on fresh paper towels.
- Preheat the oven to 350°F.
- Add the eggs to a shallow dish, and the bread crumbs to another shallow dish. Dip each slice of eggplant in the eggs and roll in the bread crumbs to coat both sides. Place the eggplant on a cookie sheet. Bake for 10 minutes, flip, then bake for an additional 10 minutes. Do not turn off the oven.
- To assemble the eggplant parmesan, spread 1 cup of spaghetti sauce in the bottom of a 9 x 13 baking dish. Layer half of the eggplant in the bottom of the dish then spread with another cup of sauce. Sprinkle half of the mozzarella cheese and half of the parmesan cheese on top.
- Add the remaining eggplant in an even layer over the top of the cheese, then spread the remaining sauce over the eggplant. Sprinkle with the remaining cheeses, then sprinkle the dried basil over the top.
- Bake for 35-40 minutes, until the cheese is melted and the sauce is bubbling. Serve hot.
Video
Nutrition
Calories: 462kcal | Carbohydrates: 48g | Protein: 26g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 91mg | Sodium: 1266mg | Potassium: 399mg | Fiber: 5g | Sugar: 7g | Vitamin A: 627IU | Vitamin C: 3mg | Calcium: 477mg | Iron: 4mg