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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Eggplant Parmesan Recipe

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This recipe for Eggplant Parmesan is from The Blanchard Family's Favorite Recipies, 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 eggplant, peeled and thinly sliced into 8
Kosher salt
2 eggs, beaten
4 cups panko bread crumbs
6 cups homemade marinara sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil
Italian seasoning, to taste
garlic powder, to taste
pepper, to taste
Directions:
Directions:
Preheat oven to 350 degrees F (175 degrees C).
Sweat eggplant by salting each side, lay flat on paper towles for 30 minutes to drain moisture.
Rinse well and pat dry.
Season eggs and panko (in seperate bowls) with a little Italian seasoning, garlic powder and
pepper.
Dip eggplant slices in seasoned egg, then in seasoned panko crumbs. Place in a single layer on a
baking sheet. Bake in preheated oven for 10 minutes on each side.
In an 8x8 inch baking dish spread marinara sauce to cover the bottom. Place a layer of eggplant
slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining
ingredients, ending with the cheeses. Sprinkle basil on top.
Bake in preheated oven for 45 minutes, or until golden brown. Allow to rest for 15 minutes

 

 

 

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