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    You are in: Home / Recipes / Baked-Eggplant Parmesan Recipe
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    Baked-Eggplant Parmesan

    Baked-Eggplant Parmesan. Photo by DonnaBella101

    1/1 Photo of Baked-Eggplant Parmesan

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    20 mins

    1 hr 10 mins

    K. Van Vleck's Note:

    From Everyday Food

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
    2. 2
      Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
    3. 3
      Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

    Ratings & Reviews:

    • on October 06, 2008

      55

      I was looking for a baked eggplant parmesan recipe that used less oil and am so happy that I found this one. The eggplant baked up crispy on the outside and tender on the inside. Make sure to allow enough baking time to get the eggplant well browned. You couldn't tell that it was baked instead of fried. I used marinara sauce with added garlic and crushed red pepper flakes. It was wonderful! DH couldn't get enough! I will definately be making this one again! Thanks!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 26, 2008

      55

      This tasted awesome. The only problem I had was I needed about 20 extra minutes to bake the eggplant slices to golden brown. This may have been because I had to use panko instead of regular breadcrumbs. This recipe was so easy, and I can't wait to make it again.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 19, 2014

      Excellent, but by all means use fresh mozzarella instead of the rubber stuff.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Baked-Eggplant Parmesan

    Serving Size: 1 (373 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 238.6
     
    Calories from Fat 87
    36%
    Total Fat 9.7 g
    14%
    Saturated Fat 4.9 g
    24%
    Cholesterol 71.3 mg
    23%
    Sodium 1332.5 mg
    55%
    Total Carbohydrate 26.0 g
    8%
    Dietary Fiber 7.9 g
    31%
    Sugars 12.0 g
    48%
    Protein 15.0 g
    30%

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