Eggplant Parmesan Recipe- Baked, not fried.

Baked Eggplant Parmesan

  • 2 Large eggplant
  • 4 Eggs, whisked well
  • 1 cup Italian style bread crumbs
  • 1/4 cup Parmesan cheese, shredded fine
  • 4 cups Spaghetti sauce (homemade or store bought)
  • Spritz Cooking spray, preferably olive oil
  • 8 oz (or more, to taste) Mozzarella
  • 1/4 cup Parmesan cheese, shredded
Cooking Directions
  1. Preheat oven to 450 degrees. Spray 2 large cookie sheets with EVOO.
  2. Peel and slice eggplant 1/2 inch thick.
  3. Dip eggplant into egg then dredge in breadcrumbs and place in single layer on cookie sheets.
  4. Bake 10 minutes, flip and bake an additional 10 minutes. Turn oven down to 375 degrees.
  5. Mix mozzarella and 1/4 cup mozzarella.
  6. Put small layer of spaghetti sauce on bottom of 9"x13" casserole.
  7. Layer in the following order- eggplant, sauce, cheese making sure to end in cheese.
  8. Bake 25 to 35 minutes or until heated through and cheese is melted and bubbly.
  9. Let set 5-10 minutes before serving.
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