Main Dishes

Baked Eggplant Parmesan

A lighter take on classic Eggplant Parmesan featuring crispy oven-baked eggplant layered with marinara and mozzarella cheese.
Recipe by Michigan Fitness Foundation
Close up shot of eggplant slices coated in breadcrumbs, topped with marinara sauce, and garnished with shredded mozzarella cheese.
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Cost per servingPer serving$1.31
Makes8 servings
Total timeTotal2 hours
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Ingredients

Makes 8 servings. Check items off as you go.
  • 2 pounds eggplant
  • 1 tablespoon salt
  • ⅓ cup all-purpose flour
  • 3 large eggs
  • 2 cups whole-wheat breadcrumbs
  • ½ teaspoon garlic powder
  • 1 teaspoon dried parsley flakes
  • ¼ cup Parmesan cheese grated
  • 3 ½ cups tomato sauce
  • ¼ cup fresh basil leaves torn
  • 1 ½ cups shredded mozzarella cheese

Directions

  1. Slice the eggplant into 1/2-inch rounds. Sprinkle with 1 Tbsp salt in a colander and let sit for 45 minutes to draw out moisture. Shake to remove excess water.
  2. Press the slices between paper towels to absorb extra moisture. Toss them in a ziplock bag with 1/3 cup flour until coated.
  3. Beat three eggs in a bowl. In another bowl, mix bread crumbs, parmesan, garlic powder, and parsley. Dip each slice in the egg, then in the breadcrumb mixture. Set aside.
  4. Preheat oven to 425°F, placing two baking sheets inside to preheat.
  5. Spray preheated baking sheets with non-stick spray. Arrange eggplant slices in a single layer, spray tops with non-stick spray, and bake for 30 minutes, switching racks halfway through.
  6. Lower the oven to 350°F. Spray a casserole dish with non-stick spray. In the casserole dish, layer 1 cup sauce, basil, eggplant, 1 cup mozzarella, another layer of eggplant, basil, 1 cup marinara, and 1 cup mozzarella.
  7. Bake for 30 minutes until cheese is melted and bubbly. Garnish with parsley if desired.
Cost per serving is an estimate based on average Michigan grocery prices and may vary.
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