Eggplant Parmesan

Eggplant Parmesan

from allrecipes.com
Dinner
60 min
10 servings
487 kcal / serving

This easy eggplant Parmesan has layers of crispy eggplant slices that have been baked instead of fried for a lighter version of the classic Italian dish.

Ingredients

  • 3 largeeggplant, peeled and thinly sliced
  • 2 largeeggs, beaten
  • 4 cupsitalian seasoned bread crumbs
  • 6 cupsspaghetti sauce, divided
  • 1package mozzarella cheese, shredded and divided
  • ½ cupgrated parmesan cheese, divided
  • ½ teaspoondried basil

Directions

  1. 1

    Preheat the oven to 350 degrees F (175 degrees C).

  2. 2

    Dip eggplant slices in beaten egg, then in bread crumbs to coat. Place in a single layer on a baking sheet.

  3. 3

    Bake in the preheated oven for 5 minutes. Flip and bake for 5 more minutes.

  4. 4

    Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish; arrange a layer of eggplant slices on top. Sprinkle with mozzarella and Parmesan cheeses.

  5. 5

    Repeat layers with remaining sauce, eggplant, and cheese, ending with a cheese layer. Sprinkle basil on top.

  6. 6

    Bake in the preheated oven until golden brown, about 35 minutes.

  7. 7

    Serve hot and enjoy!