CryoCove Recipe

Eggplant Parmesan

Name: Eggplant Parmesan
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 2 large eggplants, sliced 1/2-inch thick; 1 cup panko breadcrumbs; 1/2 cup grated parmesan; 2 large eggs, beaten; 2 cups marinara sauce; 1.5 cups shredded mozzarella; 2 tbsp olive oil; 1/4 cup fresh basil

Crispy baked eggplant rounds layered with marinara and melted mozzarella — a lighter take on the Italian classic.

Prep

20m

Cook

35m

Total

55m

Servings

Calories

360

Macro Breakdown

Protein18g (26%)

Carbs30g (44%)

Fat20g (29%)

Diet

omnivorepescatarianvegetarian

Goal

longevityfat-loss

Pillar Benefits

FoodBrain

Ingredients

2 large eggplants, sliced 1/2-inch thick
1 cup panko breadcrumbs
1/2 cup grated parmesan
2 large eggs, beaten
2 cups marinara sauce
1.5 cups shredded mozzarella
2 tbsp olive oil
1/4 cup fresh basil

Instructions

1
Salt eggplant slices and let sit for 20 minutes to draw out moisture. Pat dry.
2
Dip slices in beaten egg, then press into panko-parmesan mixture.
3
Arrange on oiled baking sheets. Bake at 400°F for 20 minutes, flipping halfway.
4
In a baking dish, layer marinara, eggplant, mozzarella. Repeat.
5
Top with remaining mozzarella and bake for 15 minutes until bubbly.
6
Garnish with fresh basil.

Tips

*Salting the eggplant removes bitterness and excess moisture for crispier results.
*Baking instead of frying cuts the oil significantly while keeping the crunch.

Frequently Asked Questions

How many calories are in Eggplant Parmesan?

Eggplant Parmesan has 360 calories per serving with 18g of protein. It's a great option for a healthy dinner meal.

How long does it take to make Eggplant Parmesan?

This recipe takes 20 minutes of prep and 35 minutes of cooking, for a total of 55 minutes from start to finish.

Is Eggplant Parmesan suitable for special diets?

Yes, this recipe is compatible with the following diets: omnivore, pescatarian, vegetarian. Check the full ingredient list to confirm it meets your specific needs.

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Instructions

Salt eggplant slices and let sit for 20 minutes to draw out moisture. Pat dry.

Dip slices in beaten egg, then press into panko-parmesan mixture.

Arrange on oiled baking sheets. Bake at 400°F for 20 minutes, flipping halfway.

In a baking dish, layer marinara, eggplant, mozzarella. Repeat.

Top with remaining mozzarella and bake for 15 minutes until bubbly.

Garnish with fresh basil.