Dinner · 40 min · italian

Eggplant Parmesan Bake

If you like eggplant, you’ll love this Italian dinner — 40 minutes from craving to table. The macros do the talking: 63g protein, 52g carbs, and 42g fat in every 824-calorie serving. Naturally vegetarian and mediterranean, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 1 Eggplant
• 1 cup Marinara
• 4 oz Mozzarella
• 1/4 cup Parmesan
• 1/3 cup Breadcrumbs
• 1 Egg

Steps

1. Heat your oven to 425F (220C) and slice the eggplant into 1/2-inch rounds. Uniform slices cook at the same rate, so take a moment to even them out.
2. Lay the slices on a paper-towel-lined sheet pan, salt both sides generously, and rest 10 minutes. You will see beads of moisture appear — that is the salt drawing out the bitterness.
3. Pat the slices completely dry with fresh paper towels, pressing firmly. Dry eggplant absorbs less oil and crisps instead of steaming.
4. Whisk the egg in a shallow bowl and put the breadcrumbs in another. Dip each slice in egg, let the excess drip off, then press it into the breadcrumbs on both sides. Set up the station before you start so your hands do not have to cross the kitchen.
5. Arrange the breaded slices on a parchment-lined sheet pan, drizzle lightly with oil, and bake 18 minutes, flipping once, until golden and crisp. They should sound crunchy when you tap them.
6. Spread a thin layer of marinara in a baking dish, add a layer of eggplant, more sauce, the mozzarella torn into pieces, and the Parmesan. Repeat the layers, then bake 12 more minutes until the cheese is melted, golden-spotted, and bubbling at the edges. Rest 10 minutes before serving so the layers hold together when you slice.

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