Eggplant Parmigiana
Crispy breaded eggplant layered with marinara and melted fresh mozzarella. Oven-baked so it's golden without a vat of frying oil.
Diet swaps
- Gluten-free: Use gluten-free panko.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 2 Large eggplants, sliced 1/2-inch thick
- 3 Large eggs
- 1 1/2 cups Italian breadcrumbs
- 1/2 cup Grated Parmesan
- 3 tbsp Extra-virgin olive oil (or spray)
- 4 cups Marinara sauce
- 1 lb Fresh mozzarella, sliced
- 1 bunch Fresh basil
Directions
- Salt eggplant slices and let them sit 20 minutes; pat dry.
- Dip in beaten egg, then breadcrumbs mixed with half the Parmesan. Arrange on oiled sheet pans, brush or spray with oil, and bake at 425°F for 25 minutes, flipping once.
- Layer sauce, eggplant, mozzarella and basil in a 9x13 dish; repeat, ending with sauce, mozzarella and Parmesan.
- Bake at 375°F for 30 minutes until bubbling. Rest 10 minutes.
Calorie breakdown
Per serving: mozzarella 144 · breadcrumbs 80 · marinara 60 · olive oil 45 · eggplant 34 · eggs 26 · Parmesan 27
💡 Lighter tip: Use part-skim mozzarella and skip the breading on the top layer to save about 80 calories.
Helpful for this recipe
Half sheet pansShop on Amazon →Breading station traysShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →