Description
Baked Eggplant Parmesan
Baked Eggplant Parmesan is a comforting Italian classic, reimagined for a healthier twist. By baking instead of frying, you cut down on calories without sacrificing flavor. This vegetarian dish features tender eggplant layered with marinara sauce, gooey cheese, and aromatic herbs. Perfect for a cozy weeknight or an elegant dinner with friends, it’s a dish that will leave everyone asking for more!
2 medium eggplants, sliced ½ inch thick
2 large eggs (or flax eggs)
1 cup breadcrumbs
½ cup Parmesan cheese
1 tsp dried oregano
1 tsp garlic powder
Salt & pepper
Olive oil spray
2 cups marinara sauce
1 tbsp olive oil
3 garlic cloves, minced
2 cups shredded mozzarella cheese
Fresh basil leaves
Directions:
1. Preheat oven to 400°F (200°C).
2. Sweat eggplant slices with salt for 20 minutes.
3. Dip eggplant in whisked eggs, then breadcrumbs.
4. Bake for 20–25 mins.
5. Layer eggplant, marinara, and cheese. Bake at 375°F (190°C) for 20 mins covered, then 10 mins uncovered.
Prep Time: 30 mins
Kcal: 350
