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

Cook Time 40

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

Cuisine Italian, Mediterranean

Servings people

Calories 559 kcal

Equipment

Ingredients

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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