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Brenda Gantt’s Eggplant Parmesan Recipe

Brenda Gantt’s Eggplant Parmesan Recipe

Brenda Gantt’s Eggplant Parmesan is a baked dish made with crispy, oven-baked eggplant slices layered with a flavorful homemade marinara sauce and topped with cheese. It’s a healthier twist on traditional fried eggplant Parmesan.
5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 441 kcal

Ingredients
  

  • 1 large eggplant
  • 4 egg whites beaten
  • 2 cloves garlic minced
  • 2 15-ounce cans of tomato sauce (salted)
  • 1 teaspoon oregano
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 cup grated Parmesan cheese
  • ½ cup mozzarella cheese optional
  • Olive oil or cooking spray

Instructions
 

  • Heat a small amount of olive oil in a frying pan over medium heat. Add the minced garlic and sauté for about a minute, making sure it doesn’t burn. Pour in the canned tomato sauce and add oregano, Italian seasoning, garlic powder, and black pepper.
  • Stir well and let it simmer on low heat for 10–15 minutes. If the sauce gets too thick, add a splash of water.
  • Preheat your oven to 400°F (200°C). Slice the eggplant into ½-inch thick half-moon pieces. In a mixing bowl, beat the egg whites until frothy. Add four tablespoons of water and continue beating until combined. Pour the grated Parmesan cheese onto a shallow plate for coating.
  • Dip each eggplant slice into the egg white mixture, then press it into the grated Parmesan cheese, coating both sides well. Place the coated eggplant slices on a greased cookie sheet. Lightly spray the tops of the eggplant slices with cooking spray to help them crisp up. Bake in the preheated oven for 20 minutes, flipping them halfway through to ensure even browning.
  • Once the eggplant slices are done, remove them from the oven and let them cool slightly. Layer half of the eggplant slices in a casserole dish. Pour half of the marinara sauce over the eggplant. Sprinkle a small amount of mozzarella cheese on top (optional).
  • Repeat with another layer of eggplant, marinara sauce, and mozzarella.
  • Place the casserole dish back into the oven and bake for 10 minutes, just until the cheese melts and the dish is heated through. Serve warm and enjoy!

Video

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes to maintain crispiness.
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