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Simple and Flavorful Baked Eggplant Parmesan

Name: Simple and Flavorful Baked Eggplant Parmesan
Prep time: 30 min
Cook time: 37 min
Total time: 67 min
Ingredients: 1 cup grated mozzarella cheese; 1 teaspoon garlic powder; 6 tablespoons unsalted butter, melted; 1/2 cup shredded Parmesan cheese; 1 large eggplant; 1 cup breadcrumbs; 1/2 teaspoon smoked paprika; 1 teaspoon Italian seasoning; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 cups crushed tomatoes

A mouthwatering and easy-to-follow Baked Eggplant Parmesan recipe that combines crispy garlic Parmesan breaded eggplant slices layered with a rich and flavorful tomato sauce, covered in melted cheese, and baked to perfection.



1 hr 7 min

TOTAL TIME

483

CALORIES

$1.40

PER SERVING

Simple and Flavorful Baked Eggplant Parmesan

Ingredients

11 INGREDIENTS

4 SERVINGS

1 cup grated mozzarella cheese

1 tsp garlic powder

6 tbsp unsalted butter

melted

1/2 cup shredded parmesan cheese

1 large eggplant

1 cup breadcrumbs

1/2 tsp smoked paprika

1 tsp italian seasoning

1/2 tsp salt

1/4 tsp black pepper

2 cups crushed tomatoes

Directions

10 STEPS

30 min

PREP TIME

37 min

COOK TIME

1 hr 7 min

TOTAL TIME

Wash the eggplant and trim off the green end. Slice eggplant into 1/2 inch disks.

Place eggplant slices in a colander or cooling rack set over a baking sheet, sprinkle with salt, and let sit for 30 minutes.

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil or parchment paper.

In a medium bowl, combine melted butter, breadcrumbs, 1/4 cup shredded Parmesan cheese, smoked paprika, 1/2 teaspoon garlic powder, and 1/2 teaspoon Italian seasoning.

Dip each eggplant slice into butter and breadcrumb mixture, ensuring full coverage. Place on the prepared baking sheet.

Bake eggplant slices for 15 minutes, then flip each slice and bake for an additional 7 minutes, until golden brown and crispy.

Lower oven temperature to 375 degrees F (190 degrees C). In a 2-quart casserole dish, spread 1 cup crushed tomatoes at the bottom, and season with remaining Italian seasoning, garlic powder, salt, and pepper.

Layer half of the baked eggplant slices over the sauce, followed by 1 cup crushed tomatoes.

Layer remaining eggplant slices, and top with grated mozzarella cheese and remaining shredded Parmesan cheese.

Bake for 15 minutes or until it bubbles on the edges and cheese is melted.

Health Info

Macros

38g

CARBS

28g

FAT

19g

PROTEIN

Allowed on these diets