Mediterranean Vegetable Pan
25 min • 280 cal
Italian • Vegetarian
Eggplant Parmesan
40 minMedium4 servings
🧮Serving Size Calculator
4
servings
340
calories
14g
protein
28g
carbs
20g
fat
Ingredients
- 2 large eggplants, sliced into 1/2-inch rounds
- 1 cup panko breadcrumbs
- 1/2 cup parmesan cheese, grated
- 2 eggs, beaten
- 1.5 cups marinara sauce
- 1.5 cups shredded mozzarella cheese
- 1/2 tsp Italian seasoning
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- 1
Salt eggplant slices and let sit for 30 minutes to remove moisture. Pat dry with paper towels.
- 2
Preheat oven to 400°F (200°C).
- 3
Mix panko, parmesan, and Italian seasoning in a shallow bowl.
- 4
Dip eggplant slices in beaten egg, then coat in the breadcrumb mixture.
- 5
Heat olive oil in a large skillet over medium heat. Brown eggplant slices for 2-3 minutes per side.
- 6
Spread 1/2 cup marinara in the bottom of a baking dish.
- 7
Layer eggplant slices, remaining marinara, and mozzarella cheese.
- 8
Bake for 20 minutes until cheese is bubbly and golden.
- 9
Let rest for 5 minutes. Garnish with fresh basil.
Pro Tips
💡
Salt eggplant and let it sit for 30 minutes before cooking - draws out moisture and bitter flavors.
💡
Panko breadcrumbs create the crispiest coating.
💡
Let it rest 5 minutes before slicing - it holds together better.
🍳
One Pan Tip
To make cleanup even easier, line your pan with parchment paper or aluminum foil before cooking. This recipe is designed to cook everything in one pan, so you'll only have one pot to wash!
Frequently Asked Questions
How to make Eggplant Parmesan?
Follow the step-by-step instructions above. This recipe takes about 40 min and is rated medium difficulty.
Is Eggplant Parmesan suitable for meal prep?
Yes! Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
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