Baked Eggplant Parmesan

Delicious Delicious Full recipe here

[{"selector":"#anim-e99c06eb-ae31-46c7-aee0-298412a83eee","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e7dd6391-e1bd-47b4-b41c-42326ebec02a","keyframes":{"transform":["translate3d(0px, 134.39469%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] This baked eggplant parmesan recipe is a lightened-up version of the classic eggplant parmesan for a comforting dish you can feel good about. Perfectly cooked eggplant, flavorful tomato sauce, and extra gooey cheese come together for an instant hit! This baked eggplant parmesan recipe is a lightened-up version of the classic eggplant parmesan for a comforting dish you can feel good about. Perfectly cooked eggplant, flavorful tomato sauce, and extra gooey cheese come together for an instant hit! Learn more

Recipe Snapshot

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Ingredients

– Pre-heat oven and line jelly roll pans with parchment paper. – Mix in a shallow bowl, breadcrumbs, parmesan cheese, basil, oregano, garlic powder and salt.

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– Whisk eggs in another shallow bowl. – Dip eggplant first in eggs then in breadcrumb mixture, coating both sides and place on jelly roll pans.

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– Drizzle a small amount of oil on each round and bake. – Flip rounds and drizzle more oil and cook for additional 10 minutes.

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– Take out of the oven and lower temperature. – Cover the bottom of a baking pan, (9 x 9) or larger, with sauce and place eggplant on the sauce layer without overlapping the rounds. – Cover eggplant with sauce, mozzarella cheese and parmesan cheese.

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– Continue layering for 2 more layers, add slices of mozzarella on top and sprinkle some dried parsley over all. – Bake uncovered. – Serve – Eat – Enjoy

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Baked Eggplant Parmesan

Baked Eggplant Parmesan

Recipe Snapshot

Total time

Servings

Ingredients

– eggplant (sliced in thin pieces) The coating – eggs – Italian breadcrumbs – Panko breadcrumbs – parmesan cheese – ...

Find the full list on the blog

Find the full list on the blog

– Pre-heat oven and line jelly roll pans with parchment paper. – Mix in a shallow bowl, breadcrumbs, parmesan cheese, basil, oregano, garlic powder and salt.

– Whisk eggs in another shallow bowl. – Dip eggplant first in eggs then in breadcrumb mixture, coating both sides and place on jelly roll pans.

– Drizzle a small amount of oil on each round and bake. – Flip rounds and drizzle more oil and cook for additional 10 minutes.

– Take out of the oven and lower temperature. – Cover the bottom of a baking pan, (9 x 9) or larger, with sauce and place eggplant on the sauce layer without overlapping the rounds. – Cover eggplant with sauce, mozzarella cheese and parmesan cheese.

– Continue layering for 2 more layers, add slices of mozzarella on top and sprinkle some dried parsley over all. – Bake uncovered. – Serve – Eat – Enjoy

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