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Eggplant Parmesan

July 22, 2016 By: Skaal6 Comments

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.

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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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Comments

  1. 1

    Dom says

    July 22, 2016 at 12:06 pm

    This looks so delicious…SO DELICIOUS ! I’m so hungry!
    Dom recently posted…Lancôme Juicy Shakers and Cushion Blush Subtil ReviewMy Profile

    Reply
    • 2

      Domesticated Wild Child says

      July 22, 2016 at 12:19 pm

      Thanks Dom, it was delicious!

      Reply
  2. 3

    Nellwyn says

    July 22, 2016 at 1:52 pm

    This sounds so good! I love eggplant parmesan but I’ve never tried to make it at home.

    Reply
    • 4

      Domesticated Wild Child says

      July 22, 2016 at 1:53 pm

      It’s not as hard as it seems.

      Reply
  3. 5

    Nazrin Miah says

    July 24, 2016 at 12:45 pm

    These look SO GOOOOOD! I’ve never thought of that combination before especially with eggplant, but I’ll have to definitely try it out!

    http://www.shewillneverlose.com

    Reply
    • 6

      Domesticated Wild Child says

      July 24, 2016 at 1:24 pm

      The eggplant is delicious!

      Reply

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