Baked Eggplant Parmesan

1. 1

   Place the eggplant slices in a colander; sprinkle salt on both sides of each slice. Let sit for 30 minutes or up to 3 hours if you have extra time. Wipe off excess moisture from the eggplant slices with paper towels.

2. 2

   Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.

3. 3

   Combine the bread crumbs and 1/4 cup Parmesan cheese in a shallow bowl. Beat the eggs in a separate shallow bowl.

4. 4

   Dip the eggplant slices into the beaten eggs. Lift so the excess egg drips back into the bowl. Press into the bread crumbs to coat both sides; arrange the coated eggplant slices in a single layer on the prepared baking sheet.

5. 5

   Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.

6. 6

   Cover the bottom of a 9x13-inch casserole dish with a layer of pasta sauce; add a layer of eggplant slices on top. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 of the mozzarella cheese. Repeat the layers with the remaining ingredients, finishing with a cheese layer. Sprinkle with basil.

7. 7

   Bake in the preheated oven until the cheese is bubbling and golden brown, about 35 minutes.

• Calories 535.83 kcal High
• Protein 26.63 g Good Source
• Carbs 39.68 g Moderate
• Total Fat 27.77 g High
• Saturated Fat 17.28 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 137.58 mg High
• Sodium 1025.16 mg High
• Fiber 8.78 g Good Source
• Sugar 12.48 g High
• Added Sugar 0.69 g Low Source
• Calcium 693.86 mg Good Source
• Iron 2.6 mg Moderate
• Potassium 494.85 mg Moderate
• Vitamin A 275.56 mcg_rae Good Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 1.02 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Tomatoes 🍅