Farmer's Market No Fry Eggplant Parmesan

Capture the flavors of summer with this delightful Farmer's Market No Fry Eggplant Parmesan, a lighter twist on the classic Italian comfort food. Featuring layers of crispy oven-baked eggplant coated in a flavorful blend of Parmesan, breadcrumbs, and Italian seasoning, this dish skips the frying for a healthier yet equally indulgent experience. Rich marinara sauce, gooey melted mozzarella, and fresh basil come together to create a mouthwatering bake that's perfect for weeknight dinners or entertaining guests. Ready in just an hour, this recipe highlights the best of seasonal ingredients and pairs beautifully with a simple side salad or crusty garlic bread. Savor the essence of wholesome cooking without the excess oil!

Nutriscore Rating: 66/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 medium Eggplant
• 1 tablespoon Salt
• 4 tablespoons Olive oil
• 1 cup Breadcrumbs
• 0.5 cup Grated Parmesan cheese
• 2 teaspoons Dried Italian seasoning
• 1 teaspoon Garlic powder
• 2 large Eggs
• 3 cups Marinara sauce
• 2 cups Shredded mozzarella cheese
• 0.25 cup Fresh basil leaves

Directions

Step 1

Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper and lightly grease them with olive oil or cooking spray.

Step 2

Cut the eggplants into 1/4-inch-thick rounds. Lay them on a baking sheet in a single layer and sprinkle both sides with salt to draw out excess moisture. Let them sit for 20 minutes, then pat dry with a paper towel.

Step 3

In a shallow bowl, combine breadcrumbs, grated Parmesan cheese, Italian seasoning, and garlic powder.

Step 4

In another shallow bowl, beat the eggs until smooth.

Step 5

Dip each eggplant round into the beaten eggs, let the excess drip off, and coat it in the breadcrumb mixture. Place the coated eggplant slices in a single layer on the prepared baking sheets.

Step 6

Drizzle olive oil lightly over the top of each breaded eggplant slice. Bake for 20 minutes, turning them halfway through, until golden brown and crisp.

Step 7

Meanwhile, spread 1/2 cup of marinara sauce on the bottom of a 9x13-inch baking dish.

Step 8

Layer half of the baked eggplant slices evenly over the sauce. Top with 1 cup of marinara sauce, 1 cup of mozzarella cheese, and a sprinkle of fresh basil leaves.

Step 9

Repeat the layering process with the remaining eggplant slices, marinara sauce, mozzarella cheese, and basil.

Step 10

Bake the assembled dish in the oven for 15 minutes, or until the cheese is melted and bubbly.

Step 11

Allow the Eggplant Parmesan to rest for 5 minutes before serving. Garnish with additional fresh basil leaves, if desired.

Nutrition Facts

Serving size	(2189.8g)

Amount per serving	% Daily Value*
Calories	2440.9

Total Fat 145.0g	0%
Saturated Fat 51.0g	0%
Polyunsaturated Fat 6.0g
Cholesterol 572.6mg	0%
Sodium 13187.2mg	0%
Total Carbohydrate 176.1g	0%
Dietary Fiber 40.0g	0%
Total Sugars 57.0g
Protein 116.3g	0%

Vitamin D 82IU	0%
Calcium 2338.2mg	0%
Iron 11.2mg	0%
Potassium 2447.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.7%

Protein: 18.8%

Carbs: 28.5%