Eggplant is a surprisingly hearty vegetable that can make a great substitute for meat or noodles. This recipe for baked eggplant Parmesan is gooey, cheesy, comfort food at its best. The eggplant gets a crispy coating, topped with a generous serving of spicy tomato sauce and cheese. What could be better?
Eggplant is naturally a little bitter, but it just takes one extra easy step to make sure it has a nice neutral flavor. Slicing the eggplant into rounds and sprinkling with salt to remove some of the liquid will take away the bitterness. Let them sit for at least 30 minutes, then wipe away the liquid and excess salt and it’s ready to go. This step may take a little extra time but it’s totally worth it.
One of the best components of eggplant Parmesan is the crispy coating. I avoid making the traditional version because it can be a pain to stand over a pan of hot oil and fry batches of eggplant. This version makes it easy by ‘frying’ the rounds in butter right in the casserole dish. The oven method still creates crispy fried eggplant and cuts down on the prep time and the number of dishes to clean!
Give this recipe a try the next time you’re in the mood for an Italian classic. It’s super flavorful, comforting and full of vitamin-packed veggies!
Yields 4 servings of Baked Eggplant Parmesan
- 1 large eggplant, sliced into 8 1/2-inch slices
- A generous sprinkle of salt
- 1 large egg
- ½ cup grated Parmesan cheese
- ¼ cup ground pork rinds
- ½ tablespoon Italian seasoning
- 1 cup Rao’s Arrabbiata Sauce (or preferred tomato sauce)
- ½ cup shredded mozzarella cheese
- 4 tablespoons butter melted
1. Preheat the oven to 400 degrees. Place the eggplant rounds on a baking sheet lined with a paper towel and sprinkle both sides with salt. Let sit for at least 30 minutes to allow the moisture to release.
2. Combine the ground pork rinds, parmesan cheese, and Italian seasoning in a shallow dish. Set aside.
3. Beat the egg in a separate shallow dish. Set up a breading station with the ground pork rinds and egg.
4. Melt the butter and pour into the bottom of a 9×13 inch baking dish.
5. Pat the eggplant dry. Dip each slice into the beaten egg and then into the parmesan cheese mixture, covering each side with crumbs. Place the eggplant into the buttered baking dish.
6. Bake for 20 minutes. Flip the eggplant pieces over and bake an additional 20 minutes or until golden brown. Top the eggplant with marinara sauce and the shredded mozzarella. Return to the oven for an additional 5 minutes or until the cheese has melted.
This makes a total of 4 servings of Baked Eggplant Parmesan. Each serving comes out to be 375.75 Calories, 28.07g Fats, 8.37g Net Carbs, and 19.27g Protein.
|Baked Eggplant Parmesan||Calories||Fats(g)||Carbs(g)||Fiber(g)||Net Carbs(g)||Protein(g)|
|1 large eggplant, sliced into 8 1/2-inch slices||137||0.99||32.22||16.4||15.82||5.37|
|1 large egg||72||4.75||0.36||0||0.36||6.28|
|½ cup grated Parmesan cheese||210||13.92||6.96||0||6.96||14.21|
|¼ cup ground pork rinds||320||18||0||0||0||36|
|½ tablespoon Italian seasoning||10||0.15||2.48||1.5||0.98||0.32|
|1 cup Rao’s Arrabbiata Sauce||180||16||8||0||8||2|
|½ cup shredded mozzarella cheese||167||12.4||1.34||0||1.34||12.42|
|4 tablespoons butter melted||407||46.07||0.03||0||0.03||0.48|