Layered Baked Eggplant Parmesan – a delicious recipe with eggplants, mozzarella cheese, Parmesan cheese, tomato sauce your, Italian breadcrumbs, eggs. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
1. Preheat oven to 375 degrees Fahrenheit. Place a sheet of aluminum foil on baking sheet. Spray with olive oil cooking spray. Slice ends off of eggplant and peel skin off with a vegetable peeler. Slice into 1/2 inch pieces.
2
2. In a shallow container, add eggs and water. Whisk to combine. In a separate container, add breadcrumbs, Italian seasoning and onion powder. Mix together. Dip eggplant slices into egg mixture. Let excess drip off and then dip into breadcrumbs. Coat evenly with breadcrumbs, pressing them onto the sides.
3
3. Place on baking sheet. Spray tops lightly with olive oil spray. Place in oven and cook for 20 minutes. Flip over and cook for another 20 minutes, until the tops are golden brown.
4
Remove from oven. In a 8 by 8 baking sheet, add 1/2 a cup of tomato sauce to the bottom spread evenly. Add 4 slices eggplant. Top with 1/2 cup cheese and 1/4 cup shredded Parmesan cheese. Add 3 more layers of sauce, eggplant and cheese.
5
4. Place back in oven and bake till cheese gets slightly browned on top, about 15 minutes. ENJOY!
472
kcal
Calories
23
g
Fat
30
g
Carbs
37
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 eggplants medium, 2 cups shredded mozzarella cheese, 1 cup shredded Parmesan cheese, 25 ounces tomato sauce your favorite, and more.
Yes, Layered Baked Eggplant Parmesan falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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