Baked Eggplant Parmesan
⏲ ~59 min total · prep 16 · cook 24 · 6 servings
Recipe Lab · 2026-10-15 · Developed with AI assistance, human-reviewed · Photos: original, AI-generated with real-dish reference
Ingredients
- 2 lb eggplant, sliced into 1/2-inch rounds
- 1 1/2 teaspoons kosher salt, divided
- 3 tbsp olive oil, divided
- 2 oz pork rinds, crushed fine
- 2 oz parmesan cheese, finely grated
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 3/4 cup marinara sauce
- 6 oz mozzarella cheese, shredded
- 2 tablespoons chopped fresh basil
Nutrition
Calculated from USDA FoodData Central reference values, per serving (serves 6).
| Per serving | |
|---|
| calories kcal | 316 |
| protein g | 20 |
| fat g | 21 |
| carbs g | 12 |
| fiber g | 5.1 |
| net carbs g | 7.4 |
Instructions
- Heat the oven to 425°F with racks in the upper and lower thirds. Line two rimmed baking sheets with parchment.
- Lay the eggplant rounds out in a single layer and brush both sides with 2 tbsp of the olive oil. Sprinkle with 1 tsp of the salt.
- Roast 22 to 26 minutes, flipping the rounds and swapping the sheet positions halfway, until the surfaces turn pale gold and the centers give to a fork. Leave the oven on.
- Mix the pork rind crumbs, parmesan, garlic powder, oregano, pepper, and remaining 1/2 tsp salt in a shallow dish. Beat the eggs in a second dish.
- Dip each round in the egg, let the excess drip off, then press both sides into the crumb mix. Return the coated rounds to the parchment.
- Rub a 9x13-inch baking dish with the remaining 1 tbsp olive oil. Spoon 1/4 cup of the marinara over the bottom, shingle in half the eggplant, and add half the remaining sauce and half the mozzarella. Repeat with the rest of the eggplant, sauce, and cheese.
- Bake 18 to 20 minutes, until the cheese browns in patches and the sauce bubbles at the edges of the dish.
- Rest 10 minutes so the layers set, scatter the basil on top, and cut into squares.
Why this recipe works
- Moisture Release: Salting and roasting draws out excess moisture from the eggplant. This prevents a soggy texture and allows the crust to crisp up.
- Low-Carb Crunch: Pork rinds serve as a low-carb substitute for breadcrumbs. They create a crunchy texture that mimics fried breading without the carbs.
- Steam Cooking: Baking the dish in a sauce-filled pan creates a steam environment. This cooks the eggplant through evenly while keeping it tender.
Tips
- Press the Eggplant. Press the sliced eggplant between paper towels before salting. This speeds up the moisture release process significantly.
- Even Roasting. Ensure the oven racks are positioned correctly. Swapping the sheets halfway ensures even browning on all sides.
- Single Layer. Do not overcrowd the baking sheets. Lay the rounds in a single layer to guarantee a crisp crust rather than steaming.
- Fresh Crumbs. Mix the crumbs while the eggplant roasts. This keeps the breading mixture fresh and prevents clumping.
Serving
This recipe serves six people. Serve the eggplant immediately while the crust is still crisp. Pair it with a simple green salad dressed in vinaigrette to cut through the richness. A side of roasted asparagus or zucchini noodles works well too. For a complete meal, add a sprinkle of fresh basil or parsley before serving. The sauce should be hot and bubbly when it comes out of the oven. Enjoy this low-carb dinner as a hearty alternative to traditional pasta dishes.
Storage
Store any leftovers in an airtight container in the refrigerator. The dish will keep for up to three days. To reheat, place the portions in a baking dish and cover with foil. Bake at 350°F until heated through, which usually takes about 15 minutes. You can also microwave individual portions for a quicker option, though the texture may soften slightly. Avoid freezing this dish as the eggplant texture changes drastically upon thawing. If you need to make it ahead, assemble the whole casserole without baking and refrigerate it for up to 24 hours before cooking.
Variations
- Pork Sausage Crust: Swap pork rinds for crushed pork sausage. This adds extra savory flavor and protein to the dish.
- Mozzarella Blend: Use mozzarella cheese in the breading mix. This adds a stringy texture similar to traditional parmesan.
- Pesto Base: Substitute the marinara sauce with a pesto base. This changes the flavor profile to an Italian herb style.
- Nutritional Yeast: Add nutritional yeast to the crumb mixture. This provides a cheesy flavor without dairy.
FAQ
- Can I use frozen eggplant? Fresh eggplant yields the best texture. Frozen eggplant releases too much water and becomes mushy.
- Why is my breading falling off? Ensure the eggplant is dry before dipping. Moisture prevents the crumb coating from adhering properly.
- How do I know when the eggplant is done? It should be tender when pierced with a fork. The crust should be golden brown and firm to the touch.
- Can I make this gluten-free? Yes, this recipe is naturally gluten-free. Just ensure your parmesan cheese is certified gluten-free.
- Is this recipe keto-friendly? Yes, this dish fits into a ketogenic diet. The pork rinds and low-carb ingredients keep the net carbs low.
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Nutrition is calculated per serving from USDA FoodData Central reference values (embedded table); trace ingredients with negligible macros are excluded. Figures are estimates for informational purposes. As an Amazon Associate and affiliate partner, Keto Food Ideas earns from qualifying purchases at no additional cost to you.
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