- 1 eggplant (medium, cut into 1/4-inch slices)
- 2 eggs
- 1 tablespoon water
- 1 cup panko breadcrumbs
- 1/4 cup grated parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 25 ounces marinara sauce
- 8 ounces mozzarella cheese (shredded)
- fresh basil (julienned, optional)
|Calories340Calories from Fat170|
|% DAILY VALUE|
|Calories from Fat170|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Christine W. 5 days ago
Would definitely make again!
Tina Johnson 8 days ago
It was great! The eggplant did not come out mushy. I used some homemade sauce I had leftover in the freezer.
Nikol N. 10 days ago
Awesome! Great flavor and easy to make.
John 11 days ago
Turned out Great. Used Italian breadcrumbs
Brandon Tkac 16 days ago
Awesome recipe! Would make again
Janet 18 days ago
Turned out great. Family loved it. Will be making it again soon.
Beth L. a month ago
It was delicious. Easy to make, loved the ‘no fry’ method. Will definitely make again!
Tami a month ago
This was a wonderfully easy and delicious recipe! Only change I did was to substitute ground flax for the breadcrumbs to accommodate for a more Keto-friendly version and it was amazing! This one is a keeper for a fast, healthier way to do eggplant parmesan!
Jason Greaves a month ago
Easy and best I’ve ever had
Alfreda Liles 3 months ago
It was great and yes I will cook it again
Hof 3 months ago
Fantastic! It’s our new favorite! We’ll make it again for sure!