Easy DELICIOUS Eggplant Parmesan

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone can be more affordable while still providing a similar texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano is a less expensive cheese that offers a similar flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option for frying.

breadcrumbs

🥗Healthier: panko breadcrumbs

💰Cheaper: crushed crackers

Crushed crackers can be a cost-effective substitute for breadcrumbs.

Slice the eggplants into 1/4 inch thick rounds.

Place the slices on paper towels and sprinkle with salt on both sides.

Let the eggplant sit for about 30 minutes to release moisture.

Rinse the eggplant slices in a colander to remove salt and excess water.

Dry the slices using paper towels, pressing down to extract moisture.

Preheat the oven to 400°F (200°C).

In one bowl, whisk 3 large eggs.

In another bowl, mix 2 cups of Italian seasoned breadcrumbs and 1 cup of panko breadcrumbs.

In a third bowl, add 1 cup of all-purpose flour, seasoned with salt and black pepper.

Prepare a baking sheet lined with parchment paper and drizzle with 2 tablespoons of olive oil.

Coat each eggplant slice in flour, then dip in egg, and finally coat with breadcrumbs, pressing to adhere.

Place the breaded slices on the prepared baking sheet and dab a little olive oil on top.

Bake for approximately 20 minutes, flipping once halfway through.

In a 9x13 inch baking dish, add a spoonful of marinara sauce to prevent sticking.

Layer eggplant, sauce, mozzarella slices (1.5 slices per layer), grated parmesan, and torn basil leaves, repeating layers.

Top with remaining eggplant, more sauce, cubed mozzarella, and grated parmesan.

Bake again at 400°F (200°C) for about 20 minutes until cheese is melted and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens