Baked Eggplant Parmesan

Baked Eggplant Parmesan requires about 2 hours from start to finish. This recipe serves 9. One serving contains 315 calories, 19g of protein, and 15g of fat. For $1.66 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe is liked by 1636 foodies and cooks. This recipe is typical of Mediterranean cuisine. It works well as an affordable main course. Head to the store and pick up parmesan cheese, shredded mozzarella cheese, eggs, and a few other things to make it today. It is brought to you by Everyday Dishes. With a spoonacular score of 78%, this dish is pretty good. Similar recipes include Crispy Baked Eggplant Fries with Marinara Dipping Sauce (akan Eggplant Parmesan Fries!), Baked Eggplant Parmesan, and Baked Eggplant Parmesan.

Servings: 9

Preparation duration: 30 minutes

Cooking duration: 90 minutes

 

Ingredients:

2 cups breadcrumbs, Italian-style

2 lbs eggplants, medium, about 1 lb each

2 eggs, lightly beaten

1/2 cup fresh basil leaves, torn

24 oz jar marinara sauce

1/4 cup Parmesan cheese, grated

1 lb mozzarella cheese, shredded

Equipment:

baking sheet

baking pan

oven

aluminum foil

Cooking instruction summary:

let's do it Preheat oven to 375 degrees then coat a large baking sheet and a 9" x 13" baking dish with cooking spray. Slice the ends off of each eggplant and cut each one crosswise into " discs. Season both sides of each eggplant slice with salt then set aside.Place beaten egg into a shallow dish and breadcrumbs onto a large plate.Blot each eggplant slice to remove any moisture from the surface then dip in beaten egg. Allow excess egg to drip off then dredge in breadcrumbs, pressing gently to adhere, then shake off excess. Place eggplant on the baking sheet then repeat with remaining slices. Bake 2530 minutes or until lightly golden then remove from oven.Place about cup of marinara in the bottom of the prepared baking dish and add as many eggplant slices as necessary to completely cover the bottom of the dish. (This should take about half of the eggplant slices, so just layer or shingle them as necessary.) Spread half of remaining marinara sauce over eggplant then sprinkle with half of the shredded mozzarella as well as half of the Parmesan and half of the basil.Repeat the layers one more time then cover tightly with aluminum foil. Bake for 40 minutes then remove foil and bake for an additional 10 minutes or until sauce is bubbly and center is hot. Remove from oven and let rest 10 minutes before serving.

 

Step by step:


1. let's do it Preheat oven to 375 degrees then coat a large baking sheet and a 9" x 13" baking dish with cooking spray. Slice the ends off of each eggplant and cut each one crosswise into " discs. Season both sides of each eggplant slice with salt then set aside.

2. Place beaten egg into a shallow dish and breadcrumbs onto a large plate.Blot each eggplant slice to remove any moisture from the surface then dip in beaten egg. Allow excess egg to drip off then dredge in breadcrumbs, pressing gently to adhere, then shake off excess.

3. Place eggplant on the baking sheet then repeat with remaining slices.

4. Bake 2530 minutes or until lightly golden then remove from oven.

5. Place about cup of marinara in the bottom of the prepared baking dish and add as many eggplant slices as necessary to completely cover the bottom of the dish. (This should take about half of the eggplant slices, so just layer or shingle them as necessary.)

6. Spread half of remaining marinara sauce over eggplant then sprinkle with half of the shredded mozzarella as well as half of the Parmesan and half of the basil.Repeat the layers one more time then cover tightly with aluminum foil.

7. Bake for 40 minutes then remove foil and bake for an additional 10 minutes or until sauce is bubbly and center is hot.

8. Remove from oven and let rest 10 minutes before serving.


Nutrition Information:

Quickview
314k Calories
18g Protein
14g Total Fat
28g Carbs
13% Health Score
Limit These
Calories
314k
16%

Fat
14g
22%

  Saturated Fat
7g
48%

Carbohydrates
28g
10%

  Sugar
8g
10%

Cholesterol
78mg
26%

Sodium
948mg
41%

Get Enough Of These
Protein
18g
37%

Calcium
358mg
36%

Phosphorus
301mg
30%

Manganese
0.57mg
28%

Selenium
18µg
27%

Vitamin B12
1µg
23%

Vitamin B2
0.38mg
22%

Fiber
5g
21%

Vitamin B1
0.31mg
21%

Potassium
586mg
17%

Vitamin A
836IU
17%

Folate
65µg
16%

Zinc
2mg
16%

Vitamin B3
3mg
15%

Iron
2mg
15%

Vitamin K
14µg
13%

Copper
0.25mg
13%

Magnesium
49mg
12%

Vitamin B6
0.23mg
11%

Vitamin E
1mg
11%

Vitamin C
7mg
9%

Vitamin B5
0.89mg
9%

Vitamin D
0.41µg
3%

covered percent of daily need
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Related Videos:

Baked Eggplant Parmesan Recipe | Clean & Delicious

 

How to Make Baked Eggplant Parmesan

 

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