Baked Eggplant Parmesan Recipe
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 This recipe for Baked Eggplant Parmesan is from Molloy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 medium eggplants (sliced 1/2" thick - rounds)
salt
1 1/2 c. Panko Breadcrumbs
1 T. Italian seasoning
2 eggs
Marinara Sauce (25 oz +/-)
2 c. Mozzarella (grated)
2/3 c. Parmesan cheese (finely grated)
1/2 c. basil (chopped)
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Directions: |
Directions:Slice eggplant and place in colander or on paper towel. Sprinkle both sides with salt and allow to sit for approximately 30 minutes to allow the bitterness to be removed. Rinse salt off with water, dry well.
Preheat oven to 425º and prepare two baking sheets with parchment paper and set aside.
In a shallow bowl, whisk together Panko, Italian seasoning and 1 t. salt. In a separate bowl, whisk eggs until smooth. Dip eggplant round (on both sides) in egg then immediately in Panko until completely coated. Place on baking sheet & repeat. Bake for 20 minutes flipping once halfway until Panko is toasted and golden.
Spread 1/2 c. Marinara over bottom of 11x8" baking dish. Place 1/2 eggplant in even layer along bottom. Spread additional 1 c. sauce evenly on top. Sprinkle 1 c. Mozzarella cheese, 1/3 c. Parmesan cheese and 1/4 c. basil. Repeat to add another layer.
Bake 15-20 minutes until cheese is melted and slightly golden the edges. |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Preparation
Time: |
Preparation
Time:50 minutes |
Personal
Notes: |
Personal
Notes: I usually only make 1/2 of the recipes. You'll need to be flexible with the cheese/sauce. Make sure to do the first step with the eggplant or it will be bitter.
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