Name: Baked Eggplant Parm
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Cooking spray -; 1 1/2 c. panko bread crumbs -; 2 tsp. Italian seasoning -; 1 c. finely grated Parmesan, divided -; Kosher salt -; Freshly ground black pepper -; 2 medium eggplants, sliced into 1/2"-thick rounds -; 3 large eggs -; 4 c. marinara -; 2 c. shredded mozzarella -; 1/3 c. thinly sliced basil -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Baked Eggplant Parm

1. Cooking spray -

2. 1 1/2 c. panko bread crumbs -

3. 2 tsp. Italian seasoning -

4. 1 c. finely grated Parmesan, divided -

5. Kosher salt -

6. Freshly ground black pepper -

7. 2 medium eggplants, sliced into 1/2"-thick rounds -

8. 3 large eggs -

9. 4 c. marinara -

10. 2 c. shredded mozzarella -

11. 1/3 c. thinly sliced basil -

How to cook deliciously - Baked Eggplant Parm

1. Stage

Preheat oven to 425°. Line 2 large baking sheets with parchment paper and coat with cooking spray. In a shallow bowl, whisk panko, Italian seasoning, an 1/2 cup Parmesan; season with salt and black pepper. In another shallow bowl, whisk eggs with 2 tablespoons water; season with salt and black pepper.

2. Stage

Dip an eggplant slice into egg wash, then dredge in panko mixture. Arrange on prepared baking sheet. Repeat to coat all eggplant slices. Spray tops lightly with cooking spray.

3. Stage

Bake until softened on the inside, and golden and crisp on the outside, 30 to 35 minutes.

4. Stage

In a large baking dish, evenly spread 1 cup marinara. Add an even layer of eggplant slices, then pour 1 1/2 cups marinara on top. Sprinkle with 1 cup mozzarella, half of remaining Parmesan, and basil. Repeat process once more to use up all ingredients.

5. Stage

Bake until bubbly and golden, 15 to 17 minutes more.