MENU
 
 
 
 

  • Baked Eggplant Parmesan

    1 vote
    Baked Eggplant Parmesan
    Prep time:
    Cook time:
    Servings: 6
    by Gretchen Wasniewski
    59 recipes
    		 >
    This is an inexpensive, healthier version of a classic comfort food.

    Ingredients

    • 2 medium or 1 large eggplant, peeled and sliced in 1/4" slices
    • 1 t salt
    • 2 cups breadcrumbs
    • 1 T dry oregano
    • 1t black pepper
    • 1 cup flour
    • 3 eggs
    • 6 T water
    • 11/2 cups tomato sauce
    • 1/2 lb. fresh mozzarella cheese diced
    • Fresh chopped basil or parsley for garnish

    Directions

    1. Slice eggplant, sprinkle with salt and layer in paper towels for 30 minutes to drain excess water.
    2. While eggplant is draining line 2 baking sheets with tin foil and heat in 425 degree oven.
    3. In a shallow dish mix 3 eggs and 6 T water until well mixed. In another shallow bowl mix 1 cup flour and 1 t pepper. In a third shallow bowl mix bread crumbs and 1 T oregano.
    4. Remove eggplant from towels and dip first in flour, then egg then crumbs.
    5. Remove hot baking sheets from oven. Spray sheet with spray canola oil or brush with a little canola oil. Arrange eggplant slices on hot sheets and put them back in the oven.
    6. Bake 15 minutes and turn over to bake another 10 minutes until
    7. Crispy and lightly browned.
    8. Spread 1/4 cup sauce in the bottom of a lasagna pan. Layer rounds of eggplant, cheese and drizzle with another 1/4 cup sauce. Make 2 more layers ending with cheese and the remaining sauce.
    9. Bake in 350 degree oven for 30 minutes until cheese is melted and sauce is bubbly.
    10. Garnish with chopped fresh parsley, basil or both.

    Similar Recipes

    Leave a review or comment