How To Make Baked Eggplant Parmesan
Prep the oven and baking sheet(s). Heat oven to 425 degrees F. Line a large sheet pan (or two half sheet pans) with parchment paper, and set aside.
In a shallow bowl, whisk together the Panko breadcrumbs, Italian seasoning, garlic powder and fine sea salt and black pepper until combined.
In a separate bowl, whisk together the eggs with 2 tablespoons water. Dip an eggplant round in the egg mixture so that is evenly coated on all sides, then transfer to the breadcrumb mixture and coat on all sides, then place it on the prepared baking sheet.
Repeat with the remaining eggplant rounds until they are all coated and evenly spaced on the baking sheet(s). Bake for 25 minutes, until the eggplant is softened and mostly cooked through. Transfer baking sheet(s) to a wire rack and set aside.
Spread ½ cup marinara sauce evenly across the bottom of a 9×13-inch baking dish. Place half of the eggplant in an even-ish layer along the bottom of the dish, topped evenly with 1 cup marinara sauce, 1 cup Mozzarella, all of the Parmesan, and half of the basil, the remaining eggplant, remaining marinara sauce, and the remaining Mozzarella.
Bake for 20 to 25 minutes until the cheese is melted and starts to turn slightly golden around the edges and the eggplant is cooked to desired level of doneness. Transfer pan to a wire cooling rack and sprinkle with the remaining basil and extra Parmesan.
Serve warm, garnished with extra Parmesan (and basil, if desired).
- Calories: 335.55kcal
- Fat: 18.34g
- Saturated Fat: 10.21g
- Trans Fat: 0.01g
- Monounsaturated Fat: 5.13g
- Polyunsaturated Fat: 1.25g
- Carbohydrates: 23.91g
- Fiber: 5.21g
- Sugar: 10.05g
- Protein: 19.54g
- Cholesterol: 87.10mg
- Sodium: 979.55mg
- Calcium: 490.90mg
- Potassium: 619.48mg
- Iron: 1.94mg
- Vitamin A: 179.32µg
- Vitamin C: 4.68mg
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