Layered Baked Eggplant Parmesan

If you want to add more Mediterranean recipes to your recipe box, Layered Baked Eggplant Parmesan might be a recipe you should try. For $3.18 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. One serving contains 515 calories, 33g of protein, and 24g of fat. This recipe serves 4. 2 people have made this recipe and would make it again. It is brought to you by Foodista. Not a lot of people really liked this main course. If you have breadcrumbs, eggplants, parmesan cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour. Taking all factors into account, this recipe earns a spoonacular score of 70%, which is good. Similar recipes include Layered Eggplant Parmesan (Vegetarian), Crispy Baked Eggplant Fries with Marinara Dipping Sauce (akan Eggplant Parmesan Fries!), and Crispy Baked Eggplant Fries with Marinara Dipping Sauce (akan Eggplant Parmesan Fries!).

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

1 cup Italian breadcrumbs

2 medium eggplants

2 large Eggs, hard boiled, peeled and chopped

2 tsp Italian seasoning

2 tsp Onion Powder

1 cup shredded Parmesan cheese

2 cups shredded mozzarella cheese

1 25 oz jar of your favorite tomato sauce

4 TBSP Water

Equipment:

oven

peeler

aluminum foil

baking sheet

whisk

Cooking instruction summary:

  1. Preheat oven to 375 degrees Fahrenheit. Place a sheet of aluminum foil on baking sheet. Spray with olive oil cooking spray. Slice ends off of eggplant and peel skin off with a vegetable peeler. Slice into inch pieces.
  2. In a shallow container, add eggs and water. Whisk to combine. In a separate container, add breadcrumbs, Italian seasoning and onion powder. Mix together. Dip eggplant slices into egg mixture. Let excess drip off and then dip into breadcrumbs. Coat evenly with breadcrumbs, pressing them onto the sides.
  3. Place on baking sheet. Spray tops lightly with olive oil spray. Place in oven and cook for 20 minutes. Flip over and cook for another 20 minutes, until the tops are golden brown.
  4. Remove from oven. In a 8 by 8 baking sheet, add a cup of tomato sauce to the bottom spread evenly. Add 4 slices eggplant. Top with cup cheese and cup shredded Parmesan cheese. Add 3 more layers of sauce, eggplant and cheese.
  5. Place back in oven and bake till cheese gets slightly browned on top, about 15 minutes. ENJOY!

 

Step by step:


1. Preheat oven to 375 degrees Fahrenheit.

2. Place a sheet of aluminum foil on baking sheet. Spray with olive oil cooking spray. Slice ends off of eggplant and peel skin off with a vegetable peeler. Slice into inch pieces.In a shallow container, add eggs and water.

3. Whisk to combine. In a separate container, add breadcrumbs, Italian seasoning and onion powder.

4. Mix together. Dip eggplant slices into egg mixture.

5. Let excess drip off and then dip into breadcrumbs. Coat evenly with breadcrumbs, pressing them onto the sides.

6. Place on baking sheet. Spray tops lightly with olive oil spray.

7. Place in oven and cook for 20 minutes. Flip over and cook for another 20 minutes, until the tops are golden brown.

8. Remove from oven. In a 8 by 8 baking sheet, add a cup of tomato sauce to the bottom spread evenly.

9. Add 4 slices eggplant. Top with cup cheese and cup shredded Parmesan cheese.

10. Add 3 more layers of sauce, eggplant and cheese.

11. Place back in oven and bake till cheese gets slightly browned on top, about 15 minutes. ENJOY!


Nutrition Information:

Quickview
514 Calories
32g Protein
23g Total Fat
46g Carbs
22% Health Score
Limit These
Calories
514k
26%

Fat
23g
37%

  Saturated Fat
12g
80%

Carbohydrates
46g
15%

  Sugar
17g
19%

Cholesterol
154mg
51%

Sodium
1831mg
80%

Get Enough Of These
Protein
32g
65%

Calcium
707mg
71%

Phosphorus
573mg
57%

Manganese
1mg
53%

Fiber
11g
45%

Selenium
31µg
45%

Vitamin B2
0.67mg
39%

Potassium
1226mg
35%

Vitamin B12
1µg
32%

Vitamin A
1544IU
31%

Vitamin B1
0.44mg
29%

Folate
115µg
29%

Iron
4mg
27%

Vitamin B3
5mg
26%

Zinc
3mg
26%

Vitamin E
3mg
26%

Copper
0.51mg
25%

Vitamin B6
0.5mg
25%

Magnesium
99mg
25%

Vitamin C
17mg
22%

Vitamin K
22µg
21%

Vitamin B5
1mg
19%

Vitamin D
0.85µg
6%

covered percent of daily need
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