Prep Time: 15 mins | Cook Time: 45 mins | Salting Eggplant: 1 hr | Total Time: 1 hr | Servings: 6
This recipe is an amazing eggplant recipe. I didn’t think that eggplant would be this good! I just love the crispy coated eggplant slices covered in cheese and marinara. This dish is to die for!
INGREDIENTS :
- 2 large eggs
- 3 medium eggplants
- 1 c. all-purpose flour
- 1 tsp salt
- 1 c. panko bread crumbs
- 2 c. marinara sauce
- 1 tsp garlic powder
- 8 oz. fresh mozzarella sliced
- 1 c. Italian style bread crumbs
- 1/2 c. freshly grated Parmesan cheese divided
- ¼ c. chopped fresh basil
- 1 tsp salt
- ¼ tsp pepper
DIRECTIONS :
Step 1: Into 1/4-inch rounds, slice the eggplant. On a paper-towel-lined baking sheet lay out the slices of eggplant in a single layer and sprinkle with salt. Allow it to sit for an hour to release the moisture.
Step 2: Prepare the oven. Preheat it to 400 degrees. Then, lightly grease 1 to 2 baking sheets.
Step 3: Mix the flour, salt, and pepper in a shallow dish. Whisk the eggs in another shallow dish. Grab a third shallow dish and combine the panko bread crumbs, Italian bread crumbs, and garlic powder.
Step 4: In the flour mixture, dredge the eggplant slices, then dip in the egg mixture, and coat in the bread crumb mixture. In an even layer, place the slices onto the prepared baking sheet and lightly sprinkle with Parmesan cheese.
Step 5: Place the eggplant slices in the preheated oven and roast for about 20 minutes, flipping the slices halfway through.
Step 6: Into the bottom of a lightly greased 9 x 13-inch dish, spread 2 tbsp marinara sauce. Onto the bottom, layer half of the eggplant slices and top with the rest of the marinara and mozzarella slices. Lastly, sprinkle with half each of the basil and Parmesan cheese.
Step 7: On top, put the rest of the slices of eggplant and cover with the rest of the marinara, basil, and Parmesan cheese.
Step 8: Place in the oven and bake for about 20 to 25 minutes, uncovered, until the cheese has melted and the top is lightly browned and bubbling.
Nutrition Facts:
Calories: 435kcal | Carbohydrates: 55g | Protein: 22g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 91mg | Sodium: 1798mg | Potassium: 937mg | Fiber: 9g | Sugar: 13g | Vitamin A: 865IU | Vitamin C: 11mg | Calcium: 379mg | Iron: 4.2mg
BEST BAKED EGGPLANT PARMESAN
Ingredients
- 2 large eggs
- 3 medium eggplants
- 1 c. all-purpose flour
- 1 tsp salt
- 1 c. panko bread crumbs
- 2 c. marinara sauce
- 1 tsp garlic powder
- 8 oz. fresh mozzarella sliced
- 1 c. Italian style bread crumbs
- 1/2 c. freshly grated Parmesan cheese divided
- ¼ c. chopped fresh basil
- 1 tsp salt
- ¼ tsp pepper
Instructions
Step 1: Into 1/4-inch rounds, slice the eggplant. On a paper-towel-lined baking sheet lay out the slices of eggplant in a single layer and sprinkle with salt. Allow it to sit for an hour to release the moisture.
Step 2: Prepare the oven. Preheat it to 400 degrees. Then, lightly grease 1 to 2 baking sheets.
Step 3: Mix the flour, salt, and pepper in a shallow dish. Whisk the eggs in another shallow dish. Grab a third shallow dish and combine the panko bread crumbs, Italian bread crumbs, and garlic powder.
Step 4: In the flour mixture, dredge the eggplant slices, then dip in the egg mixture, and coat in the bread crumb mixture. In an even layer, place the slices onto the prepared baking sheet and lightly sprinkle with Parmesan cheese.
Step 5: Place the eggplant slices in the preheated oven and roast for about 20 minutes, flipping the slices halfway through.
Step 6: Into the bottom of a lightly greased 9 x 13-inch dish, spread 2 tbsp marinara sauce. Onto the bottom, layer half of the eggplant slices and top with the rest of the marinara and mozzarella slices. Lastly, sprinkle with half each of the basil and Parmesan cheese.
Step 7: On top, put the rest of the slices of eggplant and cover with the rest of the marinara, basil, and Parmesan cheese.
Step 8: Place in the oven and bake for about 20 to 25 minutes, uncovered, until the cheese has melted and the top is lightly browned and bubbling.
