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Baked Eggplant Parmesan
Servings: 8
Calories: 312 kcal
Ingredients
  • 1 tbsp olive oil
  • 1 tbsp salt for sweating eggplant and 1 tsp seasoning
  • 1 tsp pepper
  • 1 large egg
  • 2 egg whites
  • 3 cups plain breadcrumbs
  • 1/4 cup parmesan cheese grated
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 8 fresh basil leaves chiffonade - stack leaves, roll then slice basil as finely as possible
  • 2 large eggplants peeled and sliced into 1/2-inch rounds
  • 6 cups marinara
  • 8 oz fresh mozzarella sliced thin to top eggplant
Instructions
  1. Sprinkle sliced eggplant with salt, place in an airtight container (I use ziplock bags) and refrigerate for a minimum of one hour ( I typically do this in the morning before going to work).
  2. In a shallow bowl, whisk together eggs and 2 tablespoons water.
  3. In another bowl, combine breadcrumbs, Parmesan, oregano, basil, salt and pepper.
  4. Pat eggplant dry with paper towels.
  5. Dip eggplant slices in egg mixture, let excess egg drip off, then dredge in breadcrumb mixture; place on greased baking sheets.
  6. In an oven preheated at 370 degrees, bake until golden brown for 15 to 20 minutes.
  7. Turn slices, top with fresh sliced mozzarella and continue baking until browned on other side, 15 to 20 minutes more.
  8. While eggplant is baking, heat marinara.
  9. Arrange two slices of eggplant on a plate, top with a quarter cup of marinara and fresh basil.
Recipe Notes

Instead of greasing the baking sheet with olive oil you can use parchment paper
If you like heavy breading, double dip and dredge eggplant in egg and breadcrumb mixture. Double the amount of ingredients for each.