Baked Eggplant Parmesan
This Baked Eggplant Parmesan recipe is made of crispy roasted eggplant slices, my homemade marinara sauce, and layers of parmesan and mozzarella cheese. It’s easy to make and has a lighter twist on classic Italian recipes. This baked eggplant Parmesan recipe will for sure become one of your family favorites!
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Servings: 8 Servings
Calories: 258kcal
Equipment
- 2 Large baking sheet
- 2 Shallow bowls
- 1 Large casserole 23x33cm
- 1 Fork
Ingredients
- 2 medium eggplants, cut into 1 cm/0.5" thick slices
- 1 cup almond flour, or breadcrumbs
- ½ cup (30 g/1 oz) parmesan cheese, freshly grated
- 2 tsp Italian seasoning
- 1 tsp sea salt
- black pepper, to taste
- 2 large eggs
- cooking spray, or olive oil (for spraying the eggplant)
FOR ASSEMBLING EGGPLANT PARMESAN
- 4 cups marinara sauce
- 2 cups (200 g/7 oz) grated mozzarella
- ½ cup (30 g/1 oz) parmesan cheese, freshly grated
- ½ cup basil, chopped
Instructions
BAKING THE EGGPLANTS SLICES:
- Preheat the oven to 220°C/425℉. Prepare two large baking sheets and grease them with cooking spray or olive oil.
- Cut the 2 medium eggplants into 0.5"/1 cm thick slices.
- Combine the 1 cup almond flour, ½ cup (30 g/1 oz) parmesan cheese, 2 tsp Italian seasoning, and 1 tsp sea salt in a shallow bowl. Season with black pepper to taste.
- In another shallow bowl, beat 2 large eggs.
- Dip an eggplant slice into the egg mixture and sprinkle the almond flour-parmesan mixture on each side of the eggplant slice. Place on baking sheet. Repeat to cover all eggplant slices.
- Lightly spray breaded eggplant tops with cooking spray (or brush with olive oil).
- Bake for about 10 minutes on each side, until the eggplant slices are soft on the inside, golden and crispy on the outside.
ASSEMBLING EGGPLANT PARMESAN
- Spread 1 cup marinara sauce in the bottom of a large baking dish. Add an even layer of roasted eggplant slices. Add 1½ cups of sauce. Then top with 1 cup mozzarella cheese, ¼ cup parmesan cheese, and ¼ cup fresh basil.Repeat another layer of roasted eggplant slices and another 1½ cups of sauce. The final layer will be the reming mozzarella cheese, parmesan cheese, and basil.4 cups marinara sauce, 2 cups (200 g/7 oz) grated mozzarella, ½ cup (30 g/1 oz) parmesan cheese, ½ cup basil
- Bake uncovered until the top is bubbly and golden, about 15 to 20 minutes at 220°C/425℉.
Nutrition
Serving: 1serving | Calories: 258kcal | Carbohydrates: 23g | Protein: 13.8g | Fat: 12.4g | Saturated Fat: 2.3g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 6.8g | Cholesterol: 43mg | Sodium: 536mg | Potassium: 883mg | Fiber: 6.8g | Sugar: 10g | Vitamin A: 997IU | Vitamin C: 9.7mg | Calcium: 315mg | Iron: 2.5mg
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