eggplant parmesan

Eggplant parmesan

eggplant parmesan
Print Recipe Pin Recipe
5 from 6 votes

Eggplant Parmesan

This recipe requires a little work, but once you try it, you will never order this dish in a restaurant again… This version is so much lighter yet tastier!
Prep Time1 hr
Cook Time50 mins
Total Time1 hr 50 mins
Course: Main Dish
Cuisine: Italian
Keyword: comfort food, eggplant, vegetarian
Servings: 6
Author: Veronique Eichler

Ingredients

Instructions

  • Preheat oven to 400°. Line two baking sheets with parchment paper. Oil a 9-by-12-inch baking dish with a tablespoon olive oil.
  • Cut eggplants lengthwise into 1/4-inch-thick slices. You need to get 12 good long slices (keep the first slice that has mostly skin to use in a stir fry or something else).
  • Whisk eggs and milk in a shallow dish until frothy. Combine breadcrumbs, 1/4 cup of the Parmesan, salt and pepper in another shallow dish. Dip the eggplant slices into the egg-white mixture, then coat with the breadcrumb mixture.
  • Arrange the eggplant slices in a single layer on the prepared baking sheets. Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 15 minutes longer.
  • Stir basil into tomato sauce. Spread about 1 cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce. Spoon 1 cup of the remaining sauce over the eggplant and sprinkle with half of the mozzarella cheese. Add a layer of the remaining eggplant slices and top with the remaining sauce, mozzarella and Parmesan.
  • Bake, uncovered, until the sauce bubbles and the top is golden, 15 to 20 minutes. Let the dish rest for 5 to 10 minutes before eating as the tomato sauce will be very hot…

Nutrition

Nutrition Facts
Eggplant Parmesan
Amount per Serving
Calories
252
% Daily Value*
Total Fat
 
8
g
12
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
1
g
Cholesterol
 
74
mg
25
%
Sodium
 
1107
mg
48
%
Total Carbohydrate
 
31
g
10
%
Dietary Fiber
 
7
g
29
%
Total Sugars
 
12
g
13
%
Includes Added Sugar
 
0
g
Protein
 
15
g
30
%
Vitamin A
 
829
IU
17
%
Vitamin C
 
11
mg
13
%
Vitamin D
 
1
µg
7
%
Calcium
 
320
mg
32
%
Iron
 
3
mg
17
%
Potassium
 
821
mg
23
%
* Percent Daily Values are based on a 2000 calorie diet.

Heads up: my posts may contain affiliate links! If you buy something through one of those links, you won't pay a penny more but we'll get a small commission, which helps keep the light on. For more details, read our affiliate disclosure. Thanks!

Leave a Comment

Your email address will not be published.

Recipe Rating




*

This site uses Akismet to reduce spam. Learn how your comment data is processed.