Baked Eggplant Parmesan Recipe
Oven Baked Eggplant Parmesan is a lightened up, delicious comfort meal that is made tasty. You do not need to fry your eggplant slices to make them yummy! All you need is this recipe, and your oven!
Servings: 6 servings
- 3 medium eggplants sliced into 1/2" thick slices
- 2 large eggs whisked
- 2 cups Italian Bread Crumbs
- 1/3 cup shredded Asiago cheese
- 1/3 cup Parmesan cheese
- 1/2 cup shredded Mozzarella cheese
- 8 leaves Fresh Basil
- 2 cloves garlic minced *optional
- 1 large jar Organic- low sugar marinara sauce
- Cooking Spray
Pre-heat your oven to 400 degrees Fahrenheit.
Spray two large baking sheets with non-stick spray
Add eggs to a medium sized bowl and whisk them together.
Add bread crumbs to a 2nd medium sized bowl
Dip each slice of eggplant into the egg wash and then the breadcrumbs. Place them down on baking sheet in a single layer.
repeat until done
Sprinkle eggplant with minced garlic
Bake eggplant for 6 minutes on each side. Crust will be golden brown-set aside once done
Prepare a baking dish with 1/3 of the jar of sauce spread over the bottom of the dish
Line slices of baked eggplant over the sauce
Top slices with cheese, and sauce, layer again. You should have two layers of eggplant, 3 layers of sauce, and two layers of cheese.
Top with Basil
Bake for 15 minutes at 350 degrees Fahrenheit.
Serving: 80z | Calories: 331cal | Carbohydrates: 47g | Protein: 17g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 69mg | Sodium: 1390mg | Potassium: 1019mg | Fiber: 10g | Sugar: 15g | Vitamin A: 885IU | Vitamin C: 14.4mg | Calcium: 297mg | Iron: 4mg