Vegetarian Recipe: Easy Baked Eggplant Parmesan
The summer months are upon us and it’s time to start enjoying our garden harvests!
Today, I experimented with an eggplant parmesan recipe that is baked, not fried. The result was just as I’d hoped, a wholesome and satisfying meal without all the extra fat from the frypan.
Since I only had 1 eggplant from the garden, I made a mini version of the recipe today. If you are in the same boat, I’ll give you a few tips at the end to make it easier.
Easy Baked Eggplant Parmesan
- 2 Eggplants
- 1/4 cup Flour
- 2 Eggs
- 1 cup Breadcrumbs I used Panko
- 1 cup Mozzarella Cheese
- 2 cups Marinara Sauce
- Basil optional
- Parchment Paper or Olive Oil/Cooking Spray
- Slice the eggplant lengthwise. 6-8 slices per eggplant depending on the size of the vegetable.
- Sprinkle salt on both sides. This removes any bitterness & dries it out a little so the eggplant doesn’t become mushy. Allow it to rest for 10 minutes.
- Dab the eggplant with a paper towel to remove excess salt. It may also be rinsed under cold water, then dried with paper towels. Remove all excess moisture.
- Lightly dust the eggplant with flour.
- Dip in the beaten eggs.
- Coat the eggplant with breadcrumbs.
- Line a baking sheet with parchment paper (or use a bit of olive oil) to prevent sticking.
- Bake in a preheated oven. (350 degrees) 10 minutes each side, flipping once.
- Spread a thin layer of marinara sauce in a baking dish.
- Create 2 layers of eggplant, cheese, then marinara sauce
- Sprinkle mozzarella cheese on top.
- Add chopped basil from the garden if available.
- Bake for 35 minutes or until the cheese is bubbly.
- Garnish with the fresh basil.
How to Make the Two Serving Variation
To make the 2 serving variation, you can still use a full-size pan to bake the dish. After baking, simply stack one half on top of each other to create 2 layers.
Here is how I did it. Spread 1/2 cup of the sauce on the bottom, then layer:
– All of the eggplant slices
– A light dusting of cheese
– Marinara sauce – enough to cover the eggplant
– Sprinkle the remaining cheese on one side.
After baking cut the dish in half. Using 2 spatulas scoop up the cheesy side and stack on the sauce side. Garnish & serve!
Simplified Directions with Photos
A deliciously easy baked eggplant parmesan recipe, so good & just 375 calories per serving!
About the Star Ingredient – The Eggplant!
Eggplants are an excellent vegetable to use in place of chicken or beef in a variety of dishes due to their firm texture. The Western eggplant is most commonly seen in US grocery stores and has an oblong shape and dark purple almost black shiny skin.
Since eggplants can range widely in size, we use a cup measurement to provide the nutritional data. A single cup of eggplant contains the following:
- 2.9 grams of fiber
- 4.8 grams of carbohydrates
- 0.8 grams of protein
- 2.5 grams of natural sugar
- 21 calories
This versatile vegetable is a good source of fiber and vitamin K. Why not add more eggplant to your weekly shopping lists. Other popular eggplant recipes include eggplant rotini, grilled eggplant or roasted eggplant pasta.