Baked Eggplant Parmigiana

This version of eggplant parmigiana is quicker and healthier. By baking the eggplant instead of frying, it has less mess, is quicker and just as tasty. The eggplant is still soft inside and crunchy outside. And any leftovers are even better the next day (if you have any).

  • Cooking spray
  • 1 1/2 cups Panko bread crumbs (or traditional)
  • 2 tsp Italian seasoning
  • 1 cup Parmesan cheese, finely grated and divided
  • ½ tsp Garlic powder
  • ¼ tsp Kosher salt and pepper, each
  • 2 med Eggplants, sliced lengthwise
  • 3 large Eggs
  • 4 cups Marinara
  • 2 cups Mozzarella, shredded
  • 1/3 cup Basil, chopped

1. Preheat oven to 400°, and line two baking sheets with parchment paper and coat with cooking spray.

2. In a shallow bowl, whisk panko, Italian seasoning, garlic powder, salt and pepper and 1/2 cup Parmesan cheese. In another shallow bowl, whisk eggs with 2 tablespoons water.

3. Dip each eggplant slice into egg wash, then dredge in breadcrumbs. Arrange on baking sheet. Spray tops lightly with cooking spray.

4. Bake 35 to 40 minutes, until softened on the inside and golden and crisp on the outside.

5. In a large baking dish, spread 1 cup marinara.

6. 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 cheese and basil. Repeat process once more to use up all ingredients, ending with mozzarella.

7. Bake until bubbly and golden, about 15 minutes.

Serves 4-6 | Time to Table 60-70 mins