Baked Eggplant Parmesan
- Cooking spray
- 1 medium eggplant, sliced into ½-inch thick rounds
- 1 cup panko bread crumbs
- ¼ cup grated Parmesan cheese
- 1 Tbsp. Italian seasoning
- 2 eggs, beaten
- 1 (25 oz.) jar favorite pasta sauce
- 1 cup shredded mozzarella cheese
- Fresh basil, chopped, for garnish
Directions1. Preheat oven to 425°F. Line a baking sheet with foil and spray with cooking spray. Set aside. 1. Mix together panko, Parmesan and Italian seasoning and place into a shallow dish. In second shallow bowl, place beaten eggs. 1. Dip eggplant slices into the egg, coating both sides, before dredging in panko mixture. Gently press in panko mixture onto eggplant to evenly coat both sides. Place coated eggplant onto baking sheet and repeat. 1. Bake eggplant for 15 minutes. Flip and bake 10 minutes more. Top each eggplant slice with sauce and cheese. Bake for an additional 10 minutes or until the cheese has melted.
To decrease the water content of the eggplant, spread eggplant slices in a single layer on top of paper towels. Generously sprinkle salt onto the eggplant slices and let sit for 15 minutes. After 15 minutes, flip eggplant and salt other side. Let sit for 15 minutes more. Rinse well with water and pat eggplant dry with clean paper towels.
For gluten free: Use gluten free panko breadcrumbs instead of panko breadcrumbs.
Calories 350, Total Fat 13g (Saturated 5g, Trans 0g), Cholesterol 120mg, Sodium 610mg, Total Carbohydrate 40g (Dietary Fiber 9g, Sugars 16g), Protein 18g, Vitamin A 35%, Vitamin C 10% Calcium 30%, Iron 15% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 4 servingsKid-friendly Main Dish Gluten Free Vegetarian European Baking 10 Dollar Meal