Baked Eggplant Parmesan
Ingredients
- 2 eggplants, peeled and cut into ½-inch slices
- 1 Tbsp salt, or as needed
- 1 cup Italian-style bread crumbs
- ½ cup grated Parmesan cheese, divided
- 2 eggs, beaten
- 1 (28-oz) jar garlic-and-tomato pasta sauce
- 1 (16-oz) pkg shredded mozzarella cheese, or as needed
- ½ tsp dried basil
- Linguine
Instructions
- Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels.
- Preheat oven to 350°F. Grease a baking sheet.
- Mix bread crumbs and ¼ cup Parmesan cheese together in a bowl.
- Dip eggplant slices in beaten egg; coat with bread crumb mixture. Arrange coated eggplant slices in a single layer on the prepared baking sheet.
- Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.
- Cover the bottom of a 9- x 13-inch casserole dish with a layer of spaghetti sauce; top with a layer of eggplant slices. Sprinkle with about 1 Tbsp of the remaining Parmesan cheese and ⅓ the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.
- Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.
- Serve over cooked linguini.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
430
|
430
|
| Fat (g) | 20 | 20 |
| Sat. Fat (g) | 10 | 10 |
| Protein (g) | 28 | 28 |
| Carb (g) | 34 | 34 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 2424 | 2424 |
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