Nutrition Facts

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

Calories 494kcal 24%
Fat 23g 35%
Saturated Fat 9g 45%
Carbohydrates 55g 18%
Fiber 8g 32%
Sugar 17g 34%
Protein 20g 40%
Cholesterol 73mg 24%
Sodium 1,058mg 44%

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

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Baked Eggplant Parmesan

Name: Baked Eggplant Parmesan
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Ingredients: 2 medium eggplants (about 2 pounds total), sliced into 1/2-inch thick rounds; 2 cups Panko breadcrumbs; 1 tablespoon Italian seasoning; 1 teaspoon garlic powder; 1 teaspoon fine sea salt(plus extra for sweating the eggplant if desired); 1/2 teaspoon freshly-cracked black pepper; 2 large eggs; 4 cups marinara sauce, homemade or store-bought*; 2 cups shredded Mozzarella cheese; 2/3 cup finely-grated or shaved Parmesan cheese, plus extra for serving; 1 cup chopped fresh basil leaves

Prep 15m

Cook 35m

Total 50m

This delicious Baked Eggplant Parmesan features sliced eggplants coated in Panko breadcrumbs and Italian seasoning, then baked to crispy perfection. Layered with marinara sauce, Mozzarella and Parmesan cheese, and fresh basil, it's a hearty and flavorful vegetarian dish that's perfect for any occasion.

Nutrition Facts

Baked Eggplant Parmesan

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