Crispy Baked Eggplant Parmesan Recipe
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Feasting at Home · by Sylvia Fountaine | Feasting at Home★ 5.0

Crispy Baked Eggplant Parmesan Recipe

NUTRITION · PER SERVING95M COOK
CAL 15%·PRO 42%
CARBS 24G31% OF CAL
5G FIBER0G ADDED0G INTRINSIC8G OTHER10G TOTAL SUGAR
FAT 15G44% OF CAL
9G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Layers of crispy baked eggplant, marinara sauce, and melted cheese. A classic Italian vegetable dish that is hearty and satisfying.

mainitaliancasserolevegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 2 large eggplants (2 1/4 lbs) cut into -⅓- inch thick slices ( see notes)
  • 2 large eggs, beaten
  • 1/4 cup milk, or water
  • ¾ teaspoon sea salt
  • ¾ teaspoon pepper
  • ½ teaspoon chili flakes- optional
  • 1 ¼ cups panko breadcrumbs (panko is lighter than traditional breadcrumbs)
  • 1 ¾ cups parmesan cheese, divided (save ½ cup for assembly)
  • Spray olive oil or olive oil for drizzling
  • 28 ounces of Marinara Sauce ( use store-bought or make your own). 3 cups.
  • 1 tablespoon fresh oregano, optional
  • 12 ounces fresh mozzarella balls, 2 balls thinly sliced (or use 1 1/2 cups grated mozzarella)
  • Garnish: basil, cracked black pepper and chili flakes
PREP
35M
SODIUM
720MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.