Eggplant Parmesan

Vegetarian

Eggplant Parm

Eggplant parm is so good! Honestly, this is one of those recipes that makes all the prep worth is because it’s delicious! I used my homemade sauce and made sure I let the eggplant really drain before baking and they came out nice and perfect. You will definitely love this meal!

Ingredients:

1 large eggplant

Salt and pepper

2 cups Italian seasoned breadcrumbs

1.5 cups grated Parmesan cheese

1 cup flour

4 eggs

6 tablespoons olive oil

2 cups marinara sauce (make your own here)

2 cups mozzarella cheese, shredded

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Instructions: 

1) Preheat oven to 425 degrees. Wash eggplant and slice into 1/4 inch rounds. Toss with some salt and let drain in a colander until it releases some liquid, about 30 minutes. Lay eggplant on some paper towels, cover with more paper towels and press to release more liquid.

2) Mix breadcrumbs and Parmesan in a bowl. In a separate bowl, mix flour and some pepper. Whisk the eggs in a third bowl.

3) Line a baking sheet with foil. Take an eggplant round and dip it in the flour. Shake off the excess and dip into the egg mix. Finally, coat it in the breadcrumb mix till fully coated and place onto the baking sheet. Repeat with remaining eggplant until done. Bake for 30 minutes, flipping halfway through.

4) Spread 1 cup of sauce onto the bottom of a baking dish. Lay half the eggplant slices, overlapping slightly. Spoon 1/2 cup of sauce over the slices and sprinkle with half the cheese. Layer the remaining eggplant on top and repeat with remaining sauce and cheese. Bake for 15 minutes until cheese is browned. Let cool for 10 minutes before serving.

Eggplant Parmesan

Ingredients

  • 1 large eggplant
  • Salt and pepper
  • 2 cups Italian seasoned breadcrumbs
  • 1.5 cups grated Parmesan cheese
  • 1 cup flour
  • 4 eggs
  • 6 tablespoons olive oil
  • 2 cups marinara sauce
  • 2 cups mozzarella cheese, shredded

Method

  1. Preheat oven to 425 degrees. Wash eggplant and slice into 1/4 inch rounds. Toss with some salt and let drain in a colander until it releases some liquid, about 30 minutes. Lay eggplant on some paper towels, cover with more paper towels and press to release more liquid.
  2. Mix breadcrumbs and Parmesan in a bowl. In a separate bowl, mix flour and some pepper. Whisk the eggs in a third bowl.
  3. Line a baking sheet with foil. Take an eggplant round and dip it in the flour. Shake off the excess and dip into the egg mix. Finally, coat it in the breadcrumb mix till fully coated and place onto the baking sheet. Repeat with remaining eggplant until done. Bake for 30 minutes, flipping halfway through.
  4. Spread 1 cup of sauce onto the bottom of a baking dish. Lay half the eggplant slices, overlapping slightly. Spoon 1/2 cup of sauce over the slices and sprinkle with half the cheese. Layer the remaining eggplant on top and repeat with remaining sauce and cheese. Bake for 15 minutes until cheese is browned. Let cool for 10 minutes before serving.
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