Baked Eggplant Parmesan with Basil
Italian · 75 min · vegetarian
524 cal
26g protein
42g carbs
28g fat
per serving · estimated
Ingredients
- 2 large eggplant
- 28 oz canned crushed tomatoes
- 12 oz fresh mozzarella
- 3/4 cup parmesan
- 1.5 cups breadcrumbs
- 3 eggs
- 1/2 cup fresh basil
- 3 garlic cloves
- 1/4 cup olive oil
Method
- Slice eggplant into 1/2-inch rounds, salt, and rest 20 minutes to draw out moisture; pat dry.
- Dip slices in beaten egg, then breadcrumbs mixed with parmesan.
- Bake breaded slices at 425F on oiled sheets for 20 minutes, flipping once, until golden.
- Simmer crushed tomatoes with garlic and olive oil for 10 minutes to make a quick sauce.
- Layer eggplant, sauce, mozzarella, and basil in a baking dish; repeat.
- Bake at 400F for 25 minutes until bubbling; rest 10 minutes before serving.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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