• Amy Lucas

Simple Baked Eggplant Parmesan

Updated: Aug 5

A great way to add extra vegetables into your diet is to opt for a meatless meal. Meatless does not mean flavorless. This recipe provides about 2 servings of vegetables, and if you pair it with a salad you have met your veggie intake minimum for the day!

This recipe makes about 3 servings.

  • 1 Eggplant

  • 1 Cage-free Fresh Egg

  • 1⁄4 cup Whole Milk

  • 4 tablespoons All Purpose Flour

  • 3/4 to 1-1/4 cups Italian Panko Bread Crumbs (for coating)

  • 2 fluid oz Olive Oil

  • 1-1⁄2 cups Organic Marinara Pasta Sauce

  • 1⁄2 cup Shredded Mozzarella Cheese

  • 1⁄4 cup Freshly Shredded Parmesan Cheese, Parmesan

  • 1 handful Fresh Basil

  1. Wash the eggplant, peel, and slice into 1/4" thick rings (you should get about 9 slices per eggplant, and it's optional to peel the eggplant)

  2. Lightly salt rings of eggplant and allow liquid to drain off while preparing breading station.

  3. Setup breading station with 3 bowls: one with flour, a second with milk and eggs whisked together, and the third with breadcrumbs.

  4. Preheat oven to 400F. Dip eggplant and coat fully with flour, then egg mixture, then press in the panko breadcrumbs on both sides to coat. Place breaded eggplant on a sheet-pan.

  5. Once all slices are breaded drizzle with olive oil and bake in the oven for about 25 minutes, flipping halfway through cooking.

  6. Remove eggplant from oven and top with marinara sauce, mozzarella cheese, and Parmesan cheese. Bake in oven for additional 2-3 minutes until cheese is melted.

  7. Garnish with fresh chopped basil to serve.

Calories: 472kcal, Carbs: 43g, Protein: 16g, Total Fat: 27g, Saturated Fat: 6.4g, Sodium: 1040mg, Fiber: 8g, Added Sugar: 0g, Fruits: 0 servings, Vegetables: 2.26 servings,


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