BAKED EGGPLANT PARMESAN
Eggplant slices are coated with bread crumbs and Parmesan cheese and baked between layers of tomato sauce and mozzarella cheese for a filling Italian-inspired meal. Add fresh garlic and basil to taste. I use 2 to 4 cloves fresh garlic and 5 to 10 leaves of freshly harvested basil in the sauce. Fresh basil layered in one of the layers adds lots of 'fresh' flavor!
Provided by Dollface
Categories World Cuisine Recipes European Italian
Time 4h5m
Yield 6
Number Of Ingredients 9
Steps:
- Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels.
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Mix bread crumbs and 1/4 cup Parmesan cheese together in a bowl.
- Dip eggplant slices in beaten egg; coat with bread crumb mixture. Arrange coated eggplant slices in a single layer on the prepared baking sheet.
- Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.
- Cover the bottom of a 9x13-inch casserole dish with a layer of spaghetti sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.
- Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.
Nutrition Facts : Calories 473.7 calories, Carbohydrate 43.9 g, Cholesterol 118.9 mg, Fat 20.4 g, Fiber 10.4 g, Protein 29.6 g, SaturatedFat 10.5 g, Sodium 2427.6 mg, Sugar 18 g
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Pratikxhya Gurung
[email protected]I loved this recipe! The eggplant parmesan was crispy and cheesy. I will definitely be making this again.
Maraval
[email protected]This dish was a hit with my family! The eggplant was crispy and the cheese was melted and gooey. I will definitely be making this again.
deandre edgerson
[email protected]I'm not a huge fan of eggplant, but this recipe changed my mind! The eggplant parmesan was delicious. The eggplant was cooked perfectly and the cheese was melted and gooey. I will definitely be making this again.
Mughal Sab65 (S.jani07)
[email protected]This is the best eggplant parmesan recipe I've ever tried! The eggplant was crispy on the outside and tender on the inside. The cheese was melted and gooey. I will definitely be making this again.
Njabulo Nation
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The eggplant parmesan was amazing. The eggplant was cooked perfectly and the cheese was melted and gooey. I will definitely be making this again.
Ankush ff
[email protected]I've made this recipe several times now, and it never disappoints. The eggplant is always crispy and the cheese is melted and gooey. My family loves it!
DaKinG BlinG
[email protected]This was a great recipe! The eggplant parmesan was crispy and cheesy. I will definitely be making this again.
Sajid Karim
[email protected]I loved this recipe! The eggplant was crispy on the outside and tender on the inside. The cheese was melted and gooey. I will definitely be making this again.
Tridev Raspal
[email protected]This dish was delicious! The eggplant was perfectly cooked and the cheese was melted and gooey. I will definitely be making this again.
Lisa LaMure
[email protected]I love this recipe! It's a great way to use up leftover eggplant. I also like to add some chopped spinach or zucchini to the filling.
Zainab Kamoru
[email protected]This was my first time making eggplant parmesan, and it turned out great! The instructions were easy to follow, and the dish was ready in no time.
Md Motalab
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The eggplant is crispy on the outside and tender on the inside, and the cheese is perfectly melted.
Sharif Bhuiyan
[email protected]This baked eggplant parmesan was a hit with my family! The eggplant was cooked perfectly, and the cheese was melted and gooey. I will definitely be making this again.