Eggplant Parmesan with Fresh Basil

Serves 6 · 35 min prep · 55 min cook

Estimate for one serving

• 485 cal
• 26g protein
• 42g carbs
• 24g fat
• 9g fiber

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Ingredients

• 2 (about 2.5 lb total) medium eggplants
• 2 tsp kosher salt
• 1 cup all-purpose flour
• 3 large eggs
• 2 cups Italian-style breadcrumbs
• 1.5 cups grated Parmesan cheese
• 3 tbsp olive oil spray or olive oil
• 4 cups marinara sauce
• 12 oz fresh mozzarella, sliced
• 1 cup fresh basil leaves
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. 1Slice eggplants into 1/2-inch rounds. Arrange on sheet pans, sprinkle both sides with salt, and let sit 20 to 30 minutes to draw out moisture. Pat thoroughly dry with paper towels.
2. 2Preheat the oven to 425°F. Set up a breading station: flour mixed with garlic powder and pepper in one shallow dish; beaten eggs in a second; breadcrumbs mixed with half the Parmesan in a third.
3. 3Dredge each eggplant round in flour, shake off excess, dip in egg, then press firmly into the breadcrumb-Parmesan mixture so both sides are well coated.
4. 4Arrange breaded rounds in a single layer on two parchment-lined sheet pans. Mist or drizzle lightly with olive oil. Bake 20 to 25 minutes, flipping halfway, until golden and tender when pierced.
5. 5Reduce oven temperature to 375°F. Spread a thin layer of marinara over the bottom of a 9x13-inch baking dish.
6. 6Layer half the baked eggplant over the sauce, overlapping slightly. Spoon more marinara over the top, then add half the mozzarella slices, a sprinkle of remaining Parmesan, and a layer of torn fresh basil.
7. 7Repeat with remaining eggplant, marinara, mozzarella, and Parmesan. Scatter red pepper flakes lightly over the top if you like gentle heat.
8. 8Bake uncovered 25 to 30 minutes until the sauce bubbles at the edges and the cheese is fully melted with browned spots.
9. 9Rest 10 minutes so the layers set and slices hold together. Blanket with remaining fresh basil leaves just before serving so the herbs stay bright and fragrant.
10. 10Cut into squares and serve hot as a hearty vegetarian main with a simple salad or garlic bread.