Easy Eggplant Parmesan
An easy version of Eggplant Parmesan. Low carb.
- Prep Time: 35 mins
- Cook Time: 25 mins
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Dish
Ingredients
Units
Scale
- 1 eggplant, peeled and sliced
- 2 eggs, beaten
- 1 1/2 cups panko crumbs
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/4 cup grated parmesan cheese
- 1/4 cup olive oil plus additional oil
- 1 24 ounce jar of spaghetti sauce
- 1 8 ounce package shredded mozzarella cheese
Instructions
- Arrange a layer of eggplant slices in a colander. Sprinkle generously with salt. Continue layering and salting all eggplant slices. Let stand 30 minutes. Liquid will be visible on the surface of the eggplant slices. Rinse and pat dry with paper towels.
- Preheat oven to temperature 350°F
- Beat egg in shallow bowl and mix panko crumbs, grated parmesan cheese and seasonings in second shallow bowl. Dip each eggplant slice in beaten egg, and dredge with seasoned panko crumbs. If desired, repeat so each slice is dipped twice – you will need to double ingredients.
- Heat oil in a heavy skillet. Over medium high heat, fry eggplant in hot oil about 2 minutes each side until golden. Place on paper towel lined plate to absorb grease.
- Arrange half the eggplant slices in the bottom of baking dish sprayed lightly with nonstick spray. Spread half the sauce over top. Sprinkle with half the mozzarella and half the Parmesan. Repeat layers.
- Bake 20-25 minutes or until mixture is bubbly.
Nutrition
- Calories: 351
- Carbohydrates: 20 grams
- Protein: 19 grams