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Easy Baked Eggplant Parmesan

Easy Baked Eggplant Parmesan

Course Main Course
Cuisine Italian


  • Stove


  • 2-3 eggplants
  • 1-2 cups Liquid egg whites
  • 1-2 cups Breadcrumbs
  • 1 jar Marinara Sauce
  • 2-3 cups Shredded Mozzarella
  • Oil Spray or olive oil


To Make the Breaded Eggplant

  • Preheat your oven to 375 degrees (Farenheit).
    Peel and cut up your eggplants in rounds.
    I like them 1/2 inch or 1/4 inch thick. Set aside.
    Take liquid egg whites and pour around a cup or so into a pan or large shallow bowl.
    Add more if needed.Take Breadcrumbs and pour a cup or two into a pan or large shallow bowl. Add more if needed. Gluten Free Breadcrumbs will work only if they are not panko (panko doesn't stick well).
    Dip the eggplant rounds into the liquid egg whites first and then into the breadcrumbs, coating thoroughly.Place in a baking dish that has been greased with oil spray. My Father-in-Law lined the pans with tinfoil for me (usually I would use parchment paper). Fill the trays with your dipped and breaded eggplant rounds and pop into the oven for 25 minutes. Try to flip over the rounds 1/2 way through so both sides get brown. Take out of oven and be careful, your pan will be hot.

To Make Baked Eggplant Parmesan

  • Take 1-2 tablespoons of marinara sauce and place on top of each round.
    Then take a sprinkle of cheese (works out to be around a 1/8 or 1/4 of a cup) and put on top of each round.
    Put back into the oven for around 5 minutes (you just want to heat the sauce and melt the cheese here).
    Serve with the pasta of your choice.
Keyword eggplant, Eggplant Parmesan, italian dishes