Baked Eggplant Parm

Baked Eggplant Parm
The healthier way to get your eggplant parm fix.
Recipe type: Appetizer
  • Cooking spray
  • 1½ c. panko bread crumbs
  • 1 c. freshly grated Parmesan, divided
  • 2 tsp. Italian seasoning
  • Kosher salt
  • Freshly ground black pepper
  • 2 medium eggplants, sliced into ½" thick rounds
  • 3 large eggs
  • 4 c. marinara
  • 2 c. shredded mozzarella
  • ⅓ c. thinly sliced basil
  1. Preheat oven to 425°. Line two large baking sheets with parchment paper and coat with cooking spray. In a shallow bowl, whisk together panko, ½ cup Parmesan, and Italian seasoning. Season with salt and pepper. In another shallow bowl, whisk eggs with 2 tablespoons water and season with salt and pepper.
  2. Dip an eggplant slice into egg wash, then dredge in panko mixture. Place on baking sheet. Repeat to coat all eggplant slices. Spray tops lightly with cooking spray.
  3. Bake until soft inside, and golden and crisp on the outside, 30 to 35 minutes.
  4. In a large baking dish, add a cup of marinara and spread evenly. Add an even layer of eggplant slices, then pour 1½ cup marinara on top. Sprinkle with 1 cup mozzarella, half of the remaining Parmesan, and fresh basil. Repeat process once more to use up all ingredients.
  5. Bake until bubbly and golden, 15 to 17 minutes more.





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