515 kcalLayered Baked Eggplant Parmesan
75 min serves 4
Vegetarian
33gprotein46gcarbs24gfat
Ingredients
- •1 cup breadcrumbs
- •2 medium eggplants
- •2 large eggs
- •2 tsp Italian seasoning
- •2 tsp onion powder
- •1 cup parmesan cheese
- •2 cups mozzarella cheese
- •25 oz tomato sauce
- •4 TBSP water
- •1 can olive oil cooking spray
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Method
Adapted from foodista.com
- Preheat oven to 375 degrees Fahrenheit.
- Place a sheet of aluminum foil on baking sheet.
- Spray with olive oil cooking spray.
- Slice ends off of eggplant.
- Peel skin off with a vegetable peeler.
- Slice into inch pieces.
- In a shallow container, add eggs and water.
- Whisk to combine.
- In a separate container, add breadcrumbs, Italian seasoning and onion powder.
- Mix together.
- Dip eggplant slices into egg mixture.
- Let excess drip off and then dip into breadcrumbs. Coat evenly with breadcrumbs, pressing them onto the sides.
- Place on baking sheet.
- Spray tops lightly with olive oil spray.
- Place in oven.
- Cook for 20 minutes.
- Flip over.
- Cook for another 20 minutes, until the tops are golden brown.
- Remove from oven.
- In a 8 by 8 baking sheet, add a cup of tomato sauce to the bottom.
- Spread evenly.
- Add 4 slices eggplant.
- Top with cup cheese and cup shredded Parmesan cheese.
- Add 3 more layers of sauce, eggplant and cheese.
- Place back in oven.
- Bake till cheese gets slightly browned on top, about 15 minutes. ENJOY!
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo by Live Better AI. Adapted from foodista.com.