Baked Eggplant Parmesan

Baked Eggplant

Eggplant is probably not for everyone, but if you like eggplant, or want to try introducing them to your family and don’t know how, this is a good place to start.This is a very cheesy and easy to make baked eggplant dish with an Italian flair. I’m just going to come out and say it. This is my favorite veggie burger.

Baked Eggplant


1 large eggplant (aubergine), sliced in 1/2 inch slices
1 egg + 1 egg white
2 tbsp flour (whole wheat or all purpose)
3/4 cup panko bread crumbs (Italian style)
1/2 cup grated Parmesan cheese
3/4 cup jarred marinara (tomato) sauce
1/2 cup fresh basil leaves
1 cup grated mozzarella cheese

Servings: 3-4
Prep time: 10 minutes
Cook time: 25 minutes


First preheat the oven to 375 degrees F. Then slice one large eggplant and place,slices on a paper towel to let some of the moisture out.

Baked Aubergine

Cover on both sides.

Baked Aubergine

Then prepare your  breading station!

Baked Aubergine

First you dip the eggplant slice in the flour, then the egg (I used 1 egg and 1 egg white), and then the panko breadcrumbs and Parmesan cheese mixture (I like to buy the Italian style panko breadcrumbs).

Baked Aubergine

Put the eggplant in the oven for 10 minutes, take them out, flip them over, and put them back in the oven for another 10 minutes.

Baked Aubergine

Once they have baked for another 10 minutes. Take the pan out of the oven and top each eggplant slice with a piece of fresh basil, about a tablespoon worth of marinara sauce, and either shredded mozzarella cheese or goat cheese.

Bake for another 5 minutes, just until the cheese melts.

Baked Aubergine

BUBBLY, GOOEY, YUM YUM YUM. I served these alongside some angel hair pasta with some baby spinach mixed in.

And to make these look cool, you can stack them up like I did.

Baked Eggplant








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