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Eggplant Parmesan Recipe - A classic Italian baked Eggplant Parmesan prepared with eggplants, tomato sauce, and cheese!

Eggplant Parmesan

Katerina | Diethood
A classic Italian baked Eggplant Parmesan prepared with eggplants, tomato sauce, and cheese!
Servings : 4 Serves
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins

Ingredients
  

  • 2 to 3 eggplants (about 2 pounds) sliced into 1-inch thick slices
  • 3 tablespoons extra virgin olive oil , divided
  • salt and fresh ground pepper , to taste
  • 1 cup panko breadcrumbs
  • 1 cup grated parmesan cheese
  • 2 tablespoons minced garlic
  • 1 teaspoon , dried oregano
  • 8 ounces fresh mozzarella , cut into thin slices
  • 1 jar (15 ounces) Classico® Tomato Basil Sauce, divided divided
  • 1/2 cup fresh grated parmesan , for topping
  • basil leaves , for garnish

Instructions
 

  • Preheat oven to 425.
  • Heat 1 tablespoon olive oil in a grill pan over medium heat.
  • Drizzle a bit of olive oil over each slice of eggplant; season with salt and pepper, and transfer to the grill pan. You will need to cook them in batches.
  • Cook eggplant slices about 4 minutes, per side.
  • In the meantime, layer about 1/4 cup of the Classico® Tomato Basil Sauce on the bottom of a 9x13 baking dish.
  • Arrange prepared eggplant slices over the sauce and set aside.
  • In a mixing bowl, combine panko crumbs, parmesan cheese, garlic, and oregano.
  • Sprinkle about 1/3 of the parmesan mixture over the eggplants.
  • Top with thinly sliced fresh mozzarella, and layer 1/3 of the sauce over the cheese.
  • Continue repeating the layers with the rest of the ingredients, finishing up with sauce on the top.
  • Sprinkle freshly grated parmesan over the entire dish.
  • Bake for 20 minutes, or until hot and bubbly.
  • Remove from oven and let stand about 5 minutes.
  • Garnish with basil leaves.
  • Serve.

Notes

WW SMART POINTS: 18

Nutrition

Calories: 541 kcal | Carbohydrates: 27 g | Protein: 31 g | Fat: 35 g | Saturated Fat: 15 g | Cholesterol: 77 mg | Sodium: 1044 mg | Potassium: 643 mg | Fiber: 7 g | Sugar: 9 g | Vitamin A: 760 IU | Vitamin C: 5 mg | Calcium: 750 mg | Iron: 1.9 mg | Net Carbs: 20 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: Italian
Keyword: eggplant parmesan recipe, how to cook eggplant