Baked Eggplant Parmesan Recipe

Recipesfull introduces to you: Italian Recipes. (Baked Eggplant Parmesan Recipe). Eggplant slices are coated with bread crumbs and Parmesan cheese and baked between layers of tomato sauce and mozzarella cheese for a filling Italian-inspired meal. Add fresh garlic and basil to taste. I use 2 to 4 cloves fresh garlic and 5 to 10 leaves of freshly harvested basil in the sauce. Fresh basil layered in one of the layers adds lots of 'fresh' flavor!

Brief

Prep 20 mins

Cook: 45 mins

Additional: 3hrs

Total: 4hrs5 mins

Servings: 6

Yield: 6 servings

Baked Eggplant Parmesan Recipe

Ingredients

2 eggplant

peeled and cut into 1/2-inch slices

1 tablespoon salt

or as needed

1 cup Italian-style bread crumbs

¼ cup grated Parmesan cheese

2 eggs

beaten

1 (28 ounce) jar garlic-and-tomato pasta sauce

¼ cup grated Parmesan cheese

1 (16 ounce) package shredded mozzarella cheese

or as needed

½ teaspoon dried basil

Piadina Romagnola (Italian Flat Bread)

World Cuisine

Directions

Step 1

Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.

Step 3

Mix bread crumbs and 1/4 cup Parmesan cheese together in a bowl.

Step 4

Dip eggplant slices in beaten egg; coat with bread crumb mixture. Arrange coated eggplant slices in a single layer on the prepared baking sheet.

Step 5

Bake in the preheated oven until lightly browned and crisp about 5 minutes per side.

Step 6

Cover the bottom of a 9x13-inch casserole dish with a layer of spaghetti sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 the mozzarella cheese. Repeat layers with remaining ingredients ending with a cheese layer. Sprinkle with basil.

Step 7

Bake in the preheated oven until cheese is bubbling and golden brown about 35 minutes.

Nutritional Information

Baked Eggplant Parmesan Recipe

Servings Per Recipe:6

Calories: 473.7

% Daily Value *

Protein: 29.6g 59%

Carbohydrates: 43.9g 14%

Dietary Fiber: 10.4g 42%

Sugars: 18g

Fat: 20.4g 31%

Saturated Fat: 10.5g 53%

Cholesterol: 118.9mg 40%

Vitamin A Iu: 1141.1IU 23%

Niacin Equivalents: 13.2mg 102%

Vitamin B6: 0.5mg 30%

Vitamin C: 6.7mg 11%

Folate: 92.1mcg 23%

Calcium: 755.8mg 76%

Iron: 2.8mg 16%

Magnesium: 83.2mg 30%

Potassium: 966.8mg 27%

Sodium: 2427.6mg 97%

Thiamin: 0.3mg 33%

Calories From Fat: 183.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.