Layered Baked Eggplant Parmesan

Name: Layered Baked Eggplant Parmesan
Total time: 60 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cup Italian breadcrumbs; 2 medium eggplants; 2 large Eggs, hard boiled, peeled and chopped; 2 tsp Italian seasoning; 2 tsp Onion Powder; 1 cup shredded Parmesan cheese; 2 cups shredded mozzarella cheese; 1 25 oz jar of your favorite tomato sauce; 4 TBSP Water

If you want to add more Mediterranean recipes to your collection, Layered Baked Eggplant Parmesan might be a recipe you should try. One serving contains 515 calories, 33g of protein, and 24g of fat. This recipe serves 4.

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Cook time

60 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

515 kcal

Calories

33 g

Protein

24 g

Fat

46 g

Carbs

Ingredients

For 4 servings

Instructions

1
Preheat oven to 375 degrees Fahrenheit.
2
Place a sheet of aluminum foil on baking sheet. Spray with olive oil cooking spray. Slice ends off of eggplant and peel skin off with a vegetable peeler. Slice into inch pieces.In a shallow container, add eggs and water.
3
Whisk to combine. In a separate container, add breadcrumbs, Italian seasoning and onion powder.
4
Mix together. Dip eggplant slices into egg mixture.
5
Let excess drip off and then dip into breadcrumbs. Coat evenly with breadcrumbs, pressing them onto the sides.
6
Place on baking sheet. Spray tops lightly with olive oil spray.
7
Place in oven and cook for 20 minutes. Flip over and cook for another 20 minutes, until the tops are golden brown.
8
Remove from oven. In a 8 by 8 baking sheet, add a cup of tomato sauce to the bottom spread evenly.
9
Add 4 slices eggplant. Top with cup cheese and cup shredded Parmesan cheese.
10
Add 3 more layers of sauce, eggplant and cheese.
11
Place back in oven and bake till cheese gets slightly browned on top, about 15 minutes. ENJOY!