Baked Eggplant Parmesan

GIMME SOME OVEN(5)
Barb Fromm: "Excellent - this recipe is a keeper ...and handle…" Read More
10Ingredients
55Minutes
240Calories

Ingredients

US|METRIC
  • 2 eggplant (medium, sliced into 1/2-inch thick rounds)
  • salt
  • 1 1/2 cups panko breadcrumbs
  • 1 tablespoon italian seasoning (homemade or store-bought)
  • 2 eggs (or 1 egg + 2 egg whites)
  • cooking spray (or olive oil in a Misto)
  • 25 ounces tomato basil sauce (1 Jar DeLallo Tomato Basil Pomodoro Fresco Tomato Sauce)
  • 2 cups shredded mozzarella cheese (I used part-skim)
  • 2/3 cup grated Parmesan cheese (finely grated)
  • 1/2 cup fresh basil (loosely-packed chopped or julienned)
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    NutritionView More

    240Calories
    Sodium29% DV700mg
    Fat17% DV11g
    Protein25% DV13g
    Carbs8% DV24g
    Fiber24% DV6g
    Calories240Calories from Fat100
    % DAILY VALUE
    Total Fat11g17%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol75mg25%
    Sodium700mg29%
    Potassium580mg17%
    Protein13g25%
    Calories from Fat100
    % DAILY VALUE
    Total Carbohydrate24g8%
    Dietary Fiber6g24%
    Sugars10g20%
    Vitamin A20%
    Vitamin C8%
    Calcium25%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(5)

    Barb Fromm a month ago
    Excellent - this recipe is a keeper ...and handles slight modifications ...
    Lynn 2 months ago
    Great - I would make it again
    Talea S. 3 months ago
    Very time consuming but good! Be sure to salt the eggplant but don’t over do it. I added turkey Italian sausage.
    Kj 4 months ago
    It was great but I should have salted the eggplant and let sit out prior to cooking
    Cathy H. 5 months ago
    Turned out wonderful! Did make an alteration though. Used almond flour instead of panko for a lower carb count.
    Allyson W. 7 months ago
    Delicious! However, I pan fried mine in avocado oil for a little less guilt.
    Samuel S. 10 months ago
    it was the best eggplant parmesan I've ever had.
    Mayson Picard a year ago
    Definitely making again but eggplant was slightly undercooked. Will bake the eggplant a little extra before adding sauce and cheese next time.
    Cecilia Petersen a year ago
    used both courgette and eggplant and it turned out great!
    Billye VeghAtout a year ago
    Love it! Because it’s not fried it’s not greasy nice and crispy
    Tracy Gladney a year ago
    Wonderful! I only added some garlic.
    Ashley a year ago
    Great recipe! Very delicious
    misty ferguson 2 years ago
    mine turned out perfectly. My husband learned to like eggplant. Have made it twice now. staying in the rotation
    Kaela 2 years ago
    Absolutely delicious and very easy to make. My boyfriend who practically only likes red meat loved it. This will now be in our meal rotations. I highly recommend.
    Brian Godwin 2 years ago
    Great! I need to cut them thinner and let them sit longer (30 isn’t enough time if they are thick).
    Christina H. 2 years ago
    Awesome!! Great as leftovers. Good tip on salting the eggplant beforehand to decrease the bitterness
    Amanda McCabe 2 years ago
    I make this all the time. I usually use less cheese and sauce .... I am not a huge fan of lots of either , personal preference. Super easy to make, recipe is bang on with all steps and ingredients. Love that it is baked and not fried., I serve it over spaghettini. 1/2 the recipe also works for those who are cooking for one person and still have leftovers. One of my new go to recipes!
    Edwards 2 years ago
    Very good will make this again it’s so easy loved it
    Shane Eckberg 2 years ago
    I cut the eggplant thin and I jacked it up, the flavor was great and I will adjust the temp/cook time to accommodate the thinner cuts haha Super good!!!!
    York 2 years ago
    SO GOOD. I def will make again. Easy and delicious.
    Darlene Hibbs 2 years ago
    Awesome and easy! This one is a keeper. Will add more sauce next time.
    Pamela J. 2 years ago
    Great recipe,It was delicious!
    Evelynne Melo 2 years ago
    This is delicious and easy to make. I love not having to fry the eggplant. Only thing I changed was I made my own sauce (instead of using Store bought). Highly recommend this recipe!!
    Desiree Lynch 2 years ago
    Oh my gosh. Turned out so good. Will be making again.
    Steph Boyle 2 years ago
    Was really yummy but really filling... ended up with lots of leftovers for the next day!
    Kotewicz 2 years ago
    So delicious. Adding to my favorites
    Lise 2 years ago
    This is delicious!! I made it exactly as the recipe suggests, served it with a spinach salad excellent and filling.
    Kawanna Ward 2 years ago
    My 5 year old twins loved it! Easy to make and delicious!
    Luciana Naccari 2 years ago
    I tried this recipe and found it very easy and yummy!
    dave h. 2 years ago
    Made it according to the recipe. It was easy and tasty!

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