Lightened-Up Eggplant Parmesan – Baked, Not Fried

This Lightened-Up Eggplant Parmesan is a healthier twist on the classic, baked instead of fried. Crispy eggplant slices are layered with marinara and cheese for a comforting, guilt-free dish. Perfect for a cozy dinner!

Ingredients

• 1 large eggplant, sliced into 1/4-inch rounds
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 cups marinara sauce
• 1 large egg
• 2 tbsp olive oil
• 1/4 cup fresh basil, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Equipment

• Baking sheet
• Baking dish
• Mixing bowl

Instructions

1. Preheat oven to 400°F (200°C). Slice eggplant and sprinkle with salt. Let sit for 15 minutes to release moisture, then pat dry.
2. In a mixing bowl, beat the egg. In another bowl, mix panko breadcrumbs, Parmesan cheese, and black pepper.
3. Dip eggplant slices in egg, then coat with breadcrumb mixture. Place on a baking sheet and drizzle with olive oil.
4. Bake eggplant slices for 20-25 minutes, flipping halfway, until golden and crispy.
5. In a baking dish, layer marinara sauce, baked eggplant slices, and mozzarella cheese. Repeat layers as needed.
6. Bake for an additional 15 minutes until the cheese is melted and bubbly.
7. Garnish with fresh basil and serve hot.