Eggplant Parmesan Casserole Recipe

Eggplant Parmesan is a classic Italian dish that’s hearty, satisfying, and packed with flavor. This delicious vegetarian recipe is a great way to incorporate more veggies into your diet. Here’s an easy Eggplant Parmesan recipe that serves 2 people and is sure to be a hit at the dinner table.

Eggplant Parmesan Casserole Recipe

Eggplant Parmesan is a classic Italian dish that's hearty, satisfying, and packed with flavor.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Course Dinner, Healthy, Lunch, main course, Main Dishes, vegaterian, vegetarian

Cuisine Italian, Mediterranean

Servings 2 people

Calories 559 kcal

Equipment

• Baking Sheet
• Mixing Bowls
• 2-Quart Baking Dish
• Chef's Knife
• Cutting Board
• Whisk
• Aluminum Foil
• Cooking Spray

Ingredients

  

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• 1 Large Eggplant Sliced Into 1/4 Inch Rounds
• 1/2 cup All-Purpose Flour
• 1/2 cup Breadcrumbs
• 1/4 cup Grated Parmesan Cheese
• 1/2 tsp Garlic Powder
• 1/2 tsp Dried Oregano
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1 Egg
• 1/4 cup Milk
• 1 cup Marinara Sauce
• 1 cup Shredded Mozzarella Cheese
• 2 tbsp Chopped Fresh Basil Leaves For Garnish

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Instructions

 

• Preheat oven to 375°F (190°C). Line a baking sheet with foil and coat with cooking spray.
• In a shallow dish, whisk together flour, breadcrumbs, grated Parmesan cheese, garlic powder, oregano, salt, and black pepper.
• In a separate shallow dish, whisk together egg and milk.
• Dip each eggplant slice in the egg mixture and then coat with the breadcrumb mixture. Place on the prepared baking sheet.
• Bake eggplant slices for 20 minutes or until golden brown, flipping halfway through.
• In a 2-quart baking dish, spread a thin layer of marinara sauce on the bottom. Add a layer of eggplant slices, followed by another layer of sauce, and a layer of shredded mozzarella cheese.
• Repeat layers until all ingredients are used up.
• Cover the dish with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes or until the cheese is melted and bubbly.
• Serve hot and garnish with chopped fresh basil leaves.

Nutrition

Serving: 0.25gCalories: 559kcalCarbohydrates: 68gProtein: 33gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 134mgSodium: 1773mgPotassium: 1148mgFiber: 11gSugar: 16gVitamin A: 1133IUVitamin C: 14mgCalcium: 697mgIron: 5mg

Keyword Eggplant, Eggplant Parmesan, Italian

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