UA Cooperative Extension - Nutrition Network

Baked Eggplant Parmesan

  ,

May 16, 2017

  • Prep: 30 mins
  • Cook: 1 hr
  • 30 mins

    1 hr

    1 hr 30 mins

  • Yields: 8 servings

Ingredients

olive oil, for baking sheets

2 large eggs

2 tablespoons water

¾ cup plain, dry breadcrumbs

¾ cup finely grated Parmesan cheese, plus 2 tablespoons for topping

1 teaspoon dried oregano

½ teaspoon dried basil

coarse salt and ground pepper, to taste

2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds

6 cups (48 ounces) chunky tomato sauce

1 ½ cups low-fat shredded mozzarella cheese

Directions

Wash hands with soap and warm water. Wash produce well and chop as directed.

Preheat oven to 375 degrees. Brush two baking sheets with oil; set aside.

In a wide shallow bowl, whisk together eggs and water.

In another bowl, mix together breadcrumbs, ¾ cup Parmesan, oregano, and basil. Season with salt and pepper.

Dip eggplant slices in egg mixture, holding the slice up to allow excess to drip off. Next, dip slices in breadcrumb mixture to coat. Place on prepared baking sheets.

Bake until golden brown on bottom, 20 to 25 minutes. Then, flip eggplant slices and continue baking until browned on the other side, 20 to 25 minutes more. Remove from oven; raise heat to 400 degrees.

Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella. Top with remaining 2 tablespoons Parmesan.

Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before cutting into squares.

Serve hot. Refrigerate leftovers and eat within one week, or freeze cooled leftovers for up to one month.

In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, religious creed, disability, age, political beliefs, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by the USDA.
Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing, or have speech disabilities may contact USDA through the Federal Relay Service at (800)877-8339. Additionally, program information may be made available in languages other than English.
Persons with a disability may request a reasonable accommodation, such as a sign language interpreter, by contacting The University of Arizona Disability Resource Center at 520-621-3268 or drc-info@email.arizona.edu. To request an ASL interpreter, visit http://drc.arizona.edu/about/request-interpreter. Requests should be made as early as possible to allow time to arrange the accommodation.
To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at:
http://ascr.usda.gov/complaint_filing_cust.html, and at any USDA office, or write a letter addressed to USDA and provide it in the letter all of the information requested in the form. To request a copy of the complaint form, call (866)632-9992. Submit your completed form or letter to USDA by:
(1) mail: U.S. Department of Agriculture
Office of the Assistant Secretary for Civil Rights
1400 Independence Avenue, SW
Washington, D.C. 20250-9410;
(2) fax: (202)690-7442; or
(3) email: program.intake@usda.gov
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP.
The University of Arizona is an equal opportunity, affirmative action institution. The University does not discriminate on the basis of race, color, religion, sex, national origin, age, disability, veteran status, or sexual orientation in its programs and activities.
Issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Jeffrey C. Silvertooth, Associate Dean & Director, Economic Development & Extension, College of Agriculture Life Sciences, The University of Arizona. The University of Arizona is an equal opportunity, affirmative action institution. The University does not discriminate on the basis of race, color, religion, sex, national origin, age, disability, veteran status, or sexual orientation in its programs and activities.​

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Nutrition Facts

Serving Size4X3 in. square
Calories210
Sodium430
Iron3
Protein15
Cholesterol55
Total Fat5
Saturated Fat2
Folate56
Calcium296
Percent calories from fat20
Total Carbohydrates29
Dietary Fiber7