Baked Eggplant Parmigiano
Baked Eggplant Parmigiano offers crispy, tender eggplant layered with rich tomato sauce and melted cheeses, making a hearty vegetarian dish perfect for family dinners and comfort food lovers.
Ingredients
Instructions
- Wash the eggplant and peel off the skin.
- Cut the eggplant into 1/2-inch slices.
- Combine the beaten egg and water in a shallow bowl.
- Dip each eggplant slice into the egg mixture, then into bread crumbs.
- Sauté the breaded eggplant slices in olive oil until browned and tender.
- In a casserole dish, layer the eggplant slices with spaghetti sauce, oregano, and grated Romano cheese.
- Top with sliced mozzarella cheese.
- Cover and bake at 375°F for 30 to 40 minutes until bubbly and cooked through.
- Serve hot, optionally with pasta.
Tips & Substitutions
For a lighter version, you can bake the breaded eggplant instead of sautéing it in olive oil. Additionally, try using whole wheat bread crumbs for added fiber. If you don't have Romano cheese, Parmesan can be a great substitute. To enhance flavor, consider adding fresh basil along with the oregano. This dish pairs well with other Italian recipes, such as Fettuccine.
Serving Suggestions
Serve the baked eggplant parmigiano hot, with a side of garlic bread or a fresh green salad for a complete meal. It also pairs beautifully with Broccoli-Mushroom Spaghetti for a delightful Italian feast. Consider adding a sprinkle of fresh parsley or basil on top for extra flavor and color.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the eggplant parmigiano in a preheated oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave it, but the oven will help maintain the crispiness of the eggplant.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Eggplant Parmigiano contains roughly 1153 calories, with 17g protein, 60g carbohydrates, and 97g fat. It is an excellent source of calcium (47% of the Daily Value), iron (41% of the Daily Value), and protein (34% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 813mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the eggplant and assemble the layers in advance. Cover the casserole dish with plastic wrap and refrigerate for up to 24 hours. When ready to bake, just remove the wrap and bake as instructed, adding an extra 10 minutes if it's coming straight from the fridge.
What can I use instead of egg for breading?
If you're looking for an egg substitute, flaxseed meal mixed with water or unsweetened applesauce can work well for breading the eggplant. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for a few minutes to thicken, or use 1/4 cup applesauce instead.
Can I freeze baked eggplant parmigiano?
Absolutely! You can freeze the baked eggplant parmigiano, but it's best to do so before baking. Wrap it tightly in plastic wrap and then in aluminum foil, and it can be stored in the freezer for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and bake as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).