Eggplant Parmesan
This eggplant parmesan is an incredibly comforting dish, and it’s so easy to make. It’s also healthy and low in calories, so you don’t have to feel guilty when indulging in this delicious meal. Even if you’re not an eggplant fan, this recipe will make you change your mind! I’ve seen little kids who hate veggies ask for seconds, and even teenagers eat with a smile. Enjoy!
Servings
6
6
Ready In:
60 - 70 Mins
60 - 70 Mins
Calories:
610
Good For:
Lunch
Eggplant Parmesan
This eggplant parmesan is an incredibly comforting dish, and it’s so easy to make. It’s also healthy and low in calories, so you don’t have to feel guilty when indulging in this delicious meal. Even if you’re not an eggplant fan, this recipe will make you change your mind! I’ve seen little kids who hate veggies ask for seconds, and even teenagers eat with a smile. Enjoy!
Ingredients
2 Eggplants (cut into slices)
2 Eggs (3 if they are on the smaller side)
1 Cup of Parmesan
2 Garlic Cloves
Basil and Rosemary for seasoning
2 Tablespoons of Water
24 Ounces of Tomato Sauce
1 Cup of Shredded Mozzarella
1 Cup of Breadcrumbs
Extra Virgin Olive Oil for cooking and drizzling
Pepper and Salt
Step by Step Instructions
Step 1
Start by preparing the ingredients. You can grate the cheese in advance, as well as dice and slice all the needed veggies.
Start by preparing the ingredients. You can grate the cheese in advance, as well as dice and slice all the needed veggies.
Step 2
Preheat your oven to 400℉ and coat a baking dish with some olive oil.
Preheat your oven to 400℉ and coat a baking dish with some olive oil.
Step 3
Mix your water and eggs together. Then, in a separate bowl, mix your breadcrumbs, parmesan, and seasoning together.
Mix your water and eggs together. Then, in a separate bowl, mix your breadcrumbs, parmesan, and seasoning together.
Step 4
Dip your eggplant slices into the egg mixture, then coat it with the breadcrumb and cheese mixture.
Dip your eggplant slices into the egg mixture, then coat it with the breadcrumb and cheese mixture.
Step 5
Place the eggplants on a baking tray and add some more olive oil. Bake the eggplants for 30 minutes, flipping them over halfway through. Season with salt and pepper when they come out of the oven.
Place the eggplants on a baking tray and add some more olive oil. Bake the eggplants for 30 minutes, flipping them over halfway through. Season with salt and pepper when they come out of the oven.
Step 6
While the eggplant is baking, you can mix your tomato sauce, garlic, basil, and crushed pepper together.
While the eggplant is baking, you can mix your tomato sauce, garlic, basil, and crushed pepper together.
Step 7
Spread the tomato mixture in the oven dish and layer the eggplant slices on top of it. Add more sauce and then follow with cheese. Repeat the layers until you reach the top of the dish or until the ingredients are finished. Top with the remaining cheese.
Spread the tomato mixture in the oven dish and layer the eggplant slices on top of it. Add more sauce and then follow with cheese. Repeat the layers until you reach the top of the dish or until the ingredients are finished. Top with the remaining cheese.