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Eggplant Parmesan Recipe

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This recipe for Eggplant Parmesan is from The Speck Family Cookbook, 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:  
3 T. olive oil
2 medium eggplants, peeled and cut into ¼-inch slices
2 large eggs, beaten
1½ cups whole wheat Panko breadcrumbs
1 tsp. salt, 1 teaspoon pepper
2 (15 oz) cans tomato sauce
3 T. chopped fresh basil
1 lb fresh mozzarella cheese, cut into ¼-inch slices
½ cup shredded Parmesan chees
Directions:
Directions:
Preheat oven to 375 degrees; heat oil in large skillet over medium-high heat. Dip eggplant into egg; dredge in breadcrumbs. Cook eggplant, in batches, 2 minutes on each side or until browned; sprinkle with salt and pepper while hot.

Spread a third of the tomato sauce in the bottom of a 9- x 13-inch baking dish; sprinkle 1 tablespoon basil over sauce. Layer half of eggplant slices over sauce mixture in dish; top with another third of the tomato sauce and 1 tablespoon basil. Top with half of the mozzarella cheese slices and ¼ cup Parmesan cheese; repeat the process with remaining eggplant, tomato sauce, basil, and cheeses. Bake 20 to 25 minutes or until browned and bubbly.
Number Of Servings:
Number Of Servings:
4 Servings
Preparation Time:
Preparation Time:
Prep: 10 min. Bake: 20 min.

 

 

 

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