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  • A Better Eggplant Parmesan

    2 votes
    A Better Eggplant Parmesan
    Prep: 10 min Cook: 45 min Servings: 6
    by Schnoodle Soup
    45 recipes
    >
    Forget its deep-fried cousin, this baked - then smothered in sauce and cheese - eggplant parmesan is where it's at!

    Ingredients

    • 2 large eggplants
    • 1 egg, 1 egg white, beaten
    • 1 ½ cups panko breadcrumbs
    • ¾ cup grated Parmesan cheese*
    • 1 Tbsp Italian seasoning – or more depending on your desired taste. I probably used slightly more.
    • 2 ½ cups of your favorite marinara sauce, bought or homemade
    • 1 cup part-skim mozzarella cheese
    • Fresh basil or parsley for garnish, optional
    • S & P

    Directions

    1. Preheat oven to 400 degrees. Once oven has reach desired temp, place two baking sheets inside to preheat for about 5 – 7 minutes prior to cooking. When the baking sheets are hot, spray them with cooking spray before proceeding with eggplant placement.
    2. Meanwhile, wash eggplants and slice crosswise (not too thick, but not too thin). <–How about dem apples eggplants?
    3. Add salt and pepper to beaten egg mixture in a shallow bowl. Mix breadcrumbs, parmesan and Italian seasoning in another shallow bowl.
    4. Dredge eggplant in egg mixture and then into breadcrumb/cheese mixture. Continue with remaining eggplant. Place eggplant in a single layer on preheated baking sheets and cook for 15 minutes. Flip and continue to cook for an additional 15 minutes. Eggplant should be crispy and making a knocking sound when tapped lightly with a fork. Pardon my non-culinary terminology, but that’s the best way to describe it.
    5. Once crisp, place about ½ cup sauce on bottom of 9 x 13 casserole dish. Overlap eggplant in several rows and cover with additional sauce and mozzarella cheese. Cook for an additional 15 minutes.
    6. Garnish with fresh basil/parsley and serve over pasta or as a side dish.

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