Eggplant Parmesan

This easy, cheesy eggplant Parmesan features layers of crispy eggplant slices that have been baked instead of fried for a lighter version of the classic Italian dish.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 487 Calories

Ingredients

• 2 large eggs, beaten
• 4 cups Italian seasoned bread crumbs
• 6 cups spaghetti sauce, divided
• 3 large eggplant, peeled and thinly sliced
• 1 (16 ounce) package mozzarella cheese, shredded and divided
• 0.5 teaspoon dried basil
• 0.5 cup grated Parmesan cheese, divided

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bake in the preheated oven until golden brown, about 35 minutes.

Step 3

Dip eggplant slices in beaten egg, then in bread crumbs to coat. Place in a single layer on a baking sheet.

Step 4

Bake in the preheated oven for 5 minutes. Flip and bake for 5 more minutes.

Step 5

Spread spaghetti sauce to cover the bottom of a 9x13-inch baking dish. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses.

Step 6

Repeat layers with remaining sauce, eggplant, and cheese, ending with a cheese layer. Sprinkle basil on top.