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Baked Eggplant Parmesan – Healthyish Foods

Easy Eggplant Parmesan

I’ve been making this easy eggplant parmesan recipe for many years. It’s crispy, cheesy and incredibly delicious.
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Ingredients

Eggplant / Sauce:

  • 3 eggplant, medium-sized
  • 1 tablespoon salt, to dust the sliced eggplant with. This will be rinsed off after 30 - 40 minutes.
  • 1 cup vegetable oil, for frying
  • 3 cups marinara sauce
  • 1 cup shredded mozzarella

Breading Station:

  • 1 cup AP flour, all purpose flour
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 3 large eggs, whisked
  • 3 tablespoons 2% milk
  • 2.5 cups Italian breadcrumbs
  • 1.5 cup grated parmesan cheese

Equipment

  • 9 x 13 baking dish
  • baking tray
  • sauce pot
  • 3 plates

Instructions 

  • Preheat the oven to 350 degrees.
  • Gently spray a 9x13-inch baking dish with baking spray and set it aside.
  • Heat your favorite marinara sauce in a sauce pot. Simmer over low heat.
  • Cut the ends off of the eggplants. Slice the eggplant into ½ inch thick rounds.
  • Place the sliced eggplant on a baking tray and dust both sides with table salt.
  • Then, let the eggplant sit at room temperature for 30 - 40 minutes. The salt will extract any bitterness and moisture from the eggplant.
  • Once the salted eggplant has rested for 30 - 40 minutes, you will rinse each piece off with water in the sink. Place the eggplant on a kitchen towel or paper towel and gently press off any excess water or moisture.
  • Next, you’ll set up the breading station.

Grab three plates:

  • Add the AP flour, salt and pepper to one plate and stir it until the salt and pepper are well combined with the AP flour.
  • On the second plate, add the whisked eggs and milk. Using a fork, stir until well combined.
  • On the third plate, add the breadcrumbs and parmesan cheese. Stir until the breadcrumbs and cheese are well combined.
  • Next, you’ll take a piece of the eggplant, dust it in the flour mixture, dredge it through the egg mixture and then coat it in the breading. Make sure both sides are well coated.
  • Repeat until all the eggplant is breaded.
  • In a medium sized sauté pan, add vegetable oil. Once the oil hits 375 degrees, begin frying the eggplant.
  • Only add 2-3 pieces at a time to prevent overcrowding the pan. Fry each side for 1-2 minutes, or until both sides are golden-brown.
  • Place the golden-brown eggplant on paper towel to absorb any excess oil.
  • Repeat until all of the eggplant is gently fried.

Now we will assemble the dish:

  • Add two ladles of red sauce to the bottom of your baking dish. Line the dish with a layer of golden-brown eggplant, mozzarella cheese, and marinara sauce. Repeat until the pan is full.
  • Top the dish with mozzarella.
  • Cover with foil and bake for 25-30 minutes. Option to remove the foil and broil for an extra 2-3 minutes so the cheese is extra bubbly and brown.
  • Serve warm and enjoy!

Nutrition

Serving: 1serving, Calories: 200kcal, Carbohydrates: 26g, Protein: 10g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 44mg, Sodium: 1160mg, Potassium: 400mg, Fiber: 4g, Sugar: 6g, Vitamin A: 389IU, Vitamin C: 5mg, Calcium: 188mg, Iron: 2mg