30-Minute Prep-Time Eggplant Parmesan
Eggplant Parmesan is the perfect vegetarian version of lasagna!
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Servings: 8 SERVINGS
Calories: 454kcal
Equipment
- Baking sheet
- Parchment paper
- 2 shallow dishes
- Knife and cutting board
- 9x13-inch baking dish
- Oven
Ingredients
- 3 large eggplants peeled and cut into ½-inch slices
- 1 tsp salt
- Freshly ground black pepper to taste
- 2 large eggs, beaten
- 3 cups Italian seasoned breadcrumbs
- 5 cups spaghetti sauce, divided
- 16 oz mozzarella cheese, shredded and divided
- ½ cup Parmesan cheese, grated and divided
- 1 tsp parsley flakes
- 1 tsp dried oregano
- 1 tsp red pepper flakes
Instructions
- Spray a 9x13-inch baking dish with cooking spray, cover a baking sheet with parchment paper, and preheat the oven to 350F.
- Bread the eggplant slices: place the beaten eggs in a shallow dish and the breadcrumbs in a second shallow dish. Season the slices with salt and pepper. Dip each slice into the egg coating both sides, then transfer to the breadcrumbs and coat on both sides. Place the breaded slices on the prepared baking sheet. Bake for 8 minutes, flip, and bake for 8 more minutes.
- Layer the dish: spread 2 ½ cups of sauce evenly into the bottom of the baking dish, add a layer of eggplant slices, sprinkle half of the Parmesan cheese, and then half of the shredded mozzarella. Season with half of the herbs and spices. Repeat layers.
- Bake for 30-35 minutes or until bubbly and slightly golden on top.
Nutrition
Calories: 454kcal | Carbohydrates: 57g | Protein: 24g | Fat: 14g | Saturated Fat: 4.5g | Polyunsaturated Fat: 0.25g | Monounsaturated Fat: 0.6g | Cholesterol: 6mg | Sodium: 1689mg | Potassium: 710mg | Fiber: 13g | Sugar: 20g | Vitamin A: 34IU | Vitamin C: 13mg | Calcium: 38mg | Iron: 22mg