Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 720kcal 36%
Fat 38g 58%
Saturated Fat 15g 75%
Carbohydrates 65g 21%
Fiber 8g 32%
Sugar 22g 44%
Protein 30g 60%
Cholesterol 120mg 40%
Sodium 1,300mg 54%

Percent Daily Values are based on a 2,000 calorie diet.

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Baked Eggplant Parmesan Recipe

Name: Baked Eggplant Parmesan Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 6
Ingredients: 2 lbs eggplant, 2 large/3 medium/4 small, cut into 1/3″ thick rounds; 3 large eggs; 3/4 cup all-purpose flour; 2 tsp fine sea salt; 1/2 tsp black pepper; 1 cup panko breadcrumbs, or Italian breadcrumbs; 1 cup grated parmesan cheese; 1 Tbsp Olive oil, plus more to grease the pan and drizzle over eggplant*; 2 garlic cloves, pressed or minced; 32 oz good quality marinara sauce, homemade or storebought; 1/4 cup fresh basil leaves, coarsely chopped, (optional, but nice); 1 lb shredded mozzarella, grated on the large holes

Prep 20m

Cook 55m

Total 1h 15m

This Baked Eggplant Parmesan recipe features tender eggplant rounds coated in a crispy panko and parmesan crust, baked to perfection with a gooey layer of melted mozzarella and a rich marinara sauce. A deliciously satisfying vegetarian dish that's sure to become a family favorite.

Baked Eggplant Parmesan

Nutrition Facts

Baked Eggplant Parmesan Recipe

Ingredients

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Nutrition Facts

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