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In the world of parms (i.e. chicken, veal, eggplant), eggplant is hands down my favorite. I hesitated to learn how to make this recipe for some time because I always thought it took too much time to prepare. Thankfully, I learned a little secret…baking the eggplant saves time, is better for you and tastes just as delicious as fried!

Baked Eggplant Parmesan

This is my Mom’s recipe..and I love it! It has so much flavor and just a fraction of the calories and fat that you would find in a restaurant version….this recipe has 310 calories and 18g fat per serving vs. 950 calories and 60g fat that you would find at a restaurant. The eggplant is baked and still perfectly crisp but it isn’t oozing with oil and mozzarella cheese. I find it to be a really great substitute.

Eggplant Parmesan

Directions:

  1. Preheat oven to 425 degrees Fahrenheit. Coat baking sheet with olive oil and set aside.
  2. Rinse sliced eggplant with water and pat dry with paper towel.
  3. Crack eggs into a small mixing bowl and bet with a whisk. Add milk and beat again with the whisk.
  4. Pour 1/4 cup of each type of breadcrumbs onto a large clean dinner plate or work surface. Adding breadcrumbs a little bit at a time will prevent the entire batch from getting lumpy and messy.
  5. Begin by dipping eggplant in egg mixture, followed by breadcrumbs, then place onto the baking sheet. Repeat the process until all eggplant have been coated.
  6. Bake at 425 degrees Fahrenheit for 20 minutes or so. After 5-7 minutes in the oven, flip the eggplant over so that they will brown on the other side. Flip again in another 5-7 minutes. Repeat until fully cooked. Enjoy!

4 Responses

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  1. Littles, PB&J

    Yum! Now I’m having a serious craving for eggplant parm..luckily, peanut is also a huge fan!!

  2. Delicious. Nani Pam knows to do it right!

  3. @ Littles, PB&J….I loved the new breadcrumbs Nani Pam used that last time. So good!

  4. Georgia J

    I made this tonight and it was soooooooo good! Only trouble I had was with the crumbing it didn’t stick well with the eggplant but I fixed it with coating it more
    Great meal

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