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Description
You don't need to salt or fry when making this easy, mess-free, and delicious eggplant Parm. Use your favorite jarred marinara sauce, but do take the time to shred the mozzarella and Parmesan yourself — it really does make a difference. If you like your eggplant Parm super saucy, feel free to add more when you assemble the stacks. And if you want all your diners to have a big stack with matched-size slices, buy a little extra eggplant and save the rest for a stir-fry. The recipe is a Yummly original created by Tina Ujlaki.
Ingredients
- 2 Tbsp. extra-virgin olive oil
- 5.5 oz. Parmesan cheese
- 3 egg whites (large)
- 1 1/2 tsp. kosher salt
- 3/4 cup panko breadcrumbs
- 1 eggplant (large, or 2 medium)
- 8 oz. mozzarella cheese (whole-milk)
- 1 jar marinara sauce (1 jar is 24 or 25 ounces)
Directions
- Preheat oven to 400°. Brush a sheet pan with olive oil. Finely grate Parmesan. Whisk egg whites with salt in a small bowl. Mix 3/4 cup parmesan with the panko in a shallow bowl (set remaining Parmesan aside). Trim eggplant and slice crosswise about 1/3 inch thick.
- Keeping one hand for wet ingredients and the other for dry, dip eggplant slices in beaten egg whites, then coat on both sides with Parm-panko mix, pressing to help the crumbs adhere. Arrange slices side by side on prepared sheet pan.
- Bake eggplant on middle rack of preheated oven until tender and lightly browned, about 20 minutes. Remove from oven.
NutritionView More
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Calories640Calories from Fat320 |
% DAILY VALUE |
Total Fat35g54% |
Saturated Fat17g85% |
Trans Fat |
Cholesterol75mg25% |
Sodium2800mg117% |
Potassium1030mg29% |
Protein36g |
Calories from Fat320 |
% DAILY VALUE |
Total Carbohydrate46g15% |
Dietary Fiber10g40% |
Sugars21g |
Vitamin A40% |
Vitamin C10% |
Calcium80% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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