Eggplant Parmesan
Ingredients
The eggplant and coating
-
2
large
eggplants
-
2
large
eggs, beaten
-
¼
cup
milk or water
-
¾
teaspoon
sea salt
-
¾
teaspoon
black pepper
-
½
teaspoon
chili flakes (optional)
-
1¼
cups
panko breadcrumbs
-
1¾
cups
parmesan cheese, divided
-
spray or drizzle
olive oil
for baking
The sauce and cheese
-
28
ounces
marinara sauce
-
1
tablespoon
fresh oregano (optional)
-
12
ounces
fresh mozzarella balls
Garnish
-
to taste
fresh basil
-
to taste
cracked black pepper
-
to taste
chili flakes
Instructions
- Preheat the oven to 400°F.
- Slice the eggplant into ⅓-inch round slices.
- In one bowl, whisk together eggs, milk, salt, pepper, and chili flakes. In another bowl, mix equal parts panko and parmesan.
- Line baking sheets with parchment and spray with oil. Dip eggplant slices in the egg mixture, then dredge in the panko mixture. Place on the sheets and spray with oil.
- Bake the eggplant for 20-25 minutes until golden and crispy.
- Mix ½ cup water into the marinara sauce to make 3 cups.
- Grease a 9x13-inch baking dish. Layer ¾ cup marinara sauce at the bottom, followed by half the eggplant, 1 cup marinara, half the mozzarella, and half the parmesan. Repeat with remaining eggplant, marinara, parmesan, and mozzarella.
- Bake uncovered at 400°F for another 20-25 minutes until golden and bubbling.
- Garnish with fresh basil before serving.
Nutrition Facts (estimated)
Servings
8
Calories
320
Total fat
10.5g
Total carbohydrates
30.6g
Total protein
27g
Sodium
1398.8mg
Cholesterol
68.8mg
You might also like