Go Back
–+ servings
Baked Eggplant Parmesan in a pan.
Print

Eggplant Parmesan

Layers of roasted eggplant, mozzarella cheese, and marinara sauce are married in this eggplant Parmesan. It's a mouthwatering combination of vibrant flavors!
Course Main Course
Cuisine American, Italian
Keyword Eggplant Parmesan, Eggplant Parmesan Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 478kcal
Author Natalya Drozhzhin

Ingredients

  • 1 large eggplant sliced 1/4 inch thickness (18 slices)
  • 1/2 cup all purpose flour
  • 3 large eggs beaten
  • 1 1/2 cup Italian seasoned breadcrumbs
  • 3 cups Marinara divided
  • 1 lb fresh mozzarella 18 round slices
  • 2 oz parmesan cheese grated
US Units - Metric

Instructions

  • Preheat the oven to 400°F. Grease or line a 9x13 inch baking dish and set it aside.
    Lined baking sheet.
  • Meanwhile, set up the dredging stations. Add the flour to a shallow bowl, the beaten eggs to another bowl, and the breadcrumbs to another bowl.
    Flour, eggs and Italian crumbs.
  • Dip both sides of the eggplant slices in the flour, then add them to the egg mixture, and finally coat them in the breadcrumbs. Pat the breadcrumb mixture into the eggplant so it sticks. Place the slices on an oiled or parchment-lined baking sheet.
    Crusted eggplant on a baking sheet.
  • Bake the eggplant slices for about 18-20 minutes in the preheated oven, or until they are golden brown.
  • Pour about 3/4 cup of marinara sauce into the prepared baking dish to evenly coat the bottom. Add one layer of eggplant slices (start with the largest slices).
    Marinara and crusted eggplant in a baking pan.
  • Place a slice of mozzarella cheese on top of each eggplant slice. Spread more marinara sauce on top to cover the cheese and eggplant.
    Pan with marinara, crusted eggplant, Mozarella and marinara on top
  • Repeat with another slice of eggplant, cheese, and marinara sauce. Repeat the steps one more time for the final layer. Top the dish with Parmesan cheese
    Eggplant Parmesan Prior to baking in a pan.
  • Bake it uncovered for 25-30 minutes. Serve warm and enjoy!
    Baked Eggplant Parmesan.

Video

Nutrition

Calories: 478kcal | Carbohydrates: 37g | Protein: 30g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 148mg | Sodium: 1638mg | Potassium: 541mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1292IU | Vitamin C: 9mg | Calcium: 579mg | Iron: 4mg