Dinner
Baked Eggplant Parmesan from the Pantry
Savory Baked Eggplant Parmesan is made with layers of sliced eggplant coated with an almond flour and Parmesan cheese mixture,
- 6 servings
- Prep 45 minutes
- Cook 15 minutes
- Total 1 hour
This dish comes from the new cookbook Mostly Veggies by my good friend over at Eating Bird Food! Brittany did a STUNNING job with this cookbook and I’m excited for you to check it out!
Most of the recipes are good for meal prep and make-ahead meals, so if that’s your jam, you should surely pick up a copy! HERE is a link to the cookbook if you want to check it out! And this Lazy Lasagna is another great Italian Inspired casserole-type recipe that you should surely try out!
Ingredients needed
The full written recipe is down in the recipe card!
- For the breading: The satisfying outside coating of the eggplant is made up of almond flour, parmesan cheese, Italian seasoning and salt + pepper.
- Egg + water: A mix of 2 large eggs and a bit of water will help the breading adhere to the eggplant.
- Eggplants: You’ll need 2 large eggplants, sliced into 1/4-inch thick rounds. Look for eggplant that is slightly firm but not hard.
- Marinara sauce: Use any go-to jarred marinara sauce or make my 20 minute kitchen-made marinara sauce!
- Mozzarella cheese: For satisfying cheesiness!
- Fresh basil: Adds freshness, flavor and color to the dish.
Frequently asked questions
The recipe
Baked Eggplant Parmesan on the Stove
Well-seasoned Baked Eggplant Parmesan is made with layers of sliced eggplant coated with an almond flour and Parmesan cheese mixture, marinara sauce and mozzarella, all baked to golden brown perfection. A vegetarian dinner option that always gets rave reviews!
- 6 servings
- Prep 45 minutes
- Cook 15 minutes
- Total 1 hour
Ingredients
- 1 cup almond flour
- 1 cup grated Parmesan cheese (divided)
- 2 teaspoons Italian seasoning
- ½ teaspoon fine sea salt (plus more to taste)
- Ground black pepper
- 2 large eggs
- 2 tablespoons water
- 2 medium eggplants (sliced into ¼-inch thick rounds)
- 24 oz jar marinara sauce
- 2 cups shredded mozzarella cheese
- ⅓ cup thinly sliced fresh basil (plus more for serving)
- Crusty bread (for serving (optional))
Method
- 1
Preheat the oven to 425°F. Line two rimmed baking sheets with parchment paper and coat the parchment with nonstick cooking spray.
- 2
In a shallow bowl, whisk together the almond flour, ½ cup of the Parmesan, the Italian seasoning, the salt, and a sprinkle of pepper.
- 3
In another shallow bowl, whisk together the eggs and water and sprinkle with salt and pepper.
- 4
Dip each eggplant slice into the egg wash, then sprinkle the almond flour/Parmesan mixture over both sides. Place on the prepared baking sheets. Spray the tops lightly with cooking spray.
- 5
Roast for 15 minutes, flip the eggplant slices, and continue roasting for another 15 minutes or so, until soft inside and golden and crisp on the outside.
- 6
Spread 1 cup of the marinara in a 9 x 13-inch baking dish and spread evenly. Add a layer of baked eggplant slices. Top with another 1 cup sauce. Sprinkle with 1 cup of the mozzarella, ¼ cup of the remaining Parmesan, and about half of the basil. Add another layer of baked eggplant slices and top with the remaining 1 cup sauce. Sprinkle with the remaining 1 cup mozzarella cheese, remaining ¼ cup Parmesan, and remaining basil.
- 7
Bake until the top is bubbly and golden, 15 to 20 minutes. Cut into 6 pieces and ENJOY!
Cook notes
Leftovers will keep in an airtight container in the refrigerator for 3-4 days, however the eggplant will lose some of its crispiness as it sits. Rewarm in the microwave or in a 350°F oven for 5-10 minutes. We do not recommend freezing this dish. As it thaws, the high water content in the veggie will result in it becoming a bit mushy and soggy. Other tips: When slicing the eggplant, cut cross-wise into 1/4-inch thick rounds. The slices will vary in diameter, since this vegetable is not a uniform cylinder, but try to keep the thickness of each slice similar in size, so that they cook at the same rate. It’s important to roast the eggplant before it is assembled with the sauce and cheese. This will not only add flavor, but it will also keep the casserole from becoming soggy. If you have the time, we recommend grating your cheese for this dish. Pre-shredded cheese that is sold in a bag contains stabilizers and anti-caking agents and doesn’t melt as well.
Per serving
- Calories349 kcal
- Carbohydrates16 g
- Protein21 g
- Fat24 g
- Saturated Fat9 g
- Polyunsaturated Fat1 g
- Monounsaturated Fat4 g
- Trans Fat0.01 g
- Cholesterol99 mg
- Sodium745 mg
- Potassium438 mg
- Fiber7 g
- Sugar7 g
- Vitamin A523 IU
- Vitamin C3 mg
- Calcium408 mg
- Iron2 mg
