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Baked-Eggplant Parmesan

Yields43 Servings

 olive oil, for baking sheets
 2 large eggs
 2 tablespoons water
 ¾ cup plain, dry breadcrumbs
 ¾ cup Parmesan cheese, finely grated; plus 2 tablespoons for topping
 1 teaspoon dried oregano
 ½ teaspoon dried basilcoarse salt and ground pepper, to taste
 2 large eggplants (2 1/2 pounds total), peeled and sliced into ½-inch rounds
 6 cups (48 ounces) low-sodium chunky tomato sauce
 1 ½ cups low-fat shredded mozzarella cheese
1

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

2

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

3

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

4

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

5

5. 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.

6

6. 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 400ºF.

7

7. Spread 2 cups sauce in a 9x13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then ½ cup mozzarella. Repeat with remaining eggplant, sauce and mozzarella. Top with remaining 2 tablespoons Parmesan.

8

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

9

9. Serve warm. Refrigerate leftovers and eat within one week, or freeze cooled leftovers for up to one month. Enjoy!

Nutrition Facts

43 servings

Serving size

8 Servings

Amount per serving
Calories276
% Daily Value *
Total Fat 85g109%

Saturated Fat 2g10%
Cholesterol 58mg20%
Sodium 966mg42%
Total Carbohydrate 36g14%

Dietary Fiber 9g33%
Total Sugars 20g
Protein 16g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.