EGGPLANT PARMESAN BAKED QUICK AND EASY
Tender layers of crispy breaded eggplant nestled in a rich tomato sauce, Mozzarella and Parmesan cheeses and seasoned with fresh oregano leaves. This is a simple quick and easy recipe for making this classic Italian dish that is sure to satisfy. It can be served as a main meal or placed on bread to make a classic parmigiana sandwich.
Provided by mkef35
Categories Cheese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Slice eggplant into 1 inch thick rounds, place in a shallow bowl, salt on both sides and set aside.
- In a saucepan add 2 tablespoons olive oil ,chopped garlic and chopped onion and cook until onion is clear.
- add 2 cups tomato puree and 1 tsp oregano leaves.
- add salt and pepper to taste, stir, reduce heat and let simmer,.
- rinse eggplant and pat dry.
- dip eggplant in flour, dip in lightly beaten egg,then dip in breadcrumbs.
- add oil to skillet and fry eggplant till golden brown on each side.
- take 1/2 of the fried eggplant rounds and set in a baking pan or casserole dish.
- add sauce onto each round.
- add some shredded mozzarella to each one.
- add another eggplant round.
- add sauce and mozzarella to each one,.
- top each one generously with grated parmesan.
- garnish each with a few oregano leaves.
- drizzle with oil , and bake in oven at 375 till cheese is melted and starting to become golden brown.
Nutrition Facts : Calories 401.3, Fat 14.5, SaturatedFat 5.3, Cholesterol 53.1, Sodium 708.7, Carbohydrate 54.4, Fiber 12.7, Sugar 12.4, Protein 17.3
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John Negron
[email protected]Yum!
Jamar B. Shaw
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Tinashe Muzangaza
[email protected]I would definitely recommend this recipe to others.
Yousef Almomen
[email protected]Overall, this is a great recipe for eggplant parmesan. It's easy to follow, the ingredients are easy to find, and the dish turns out delicious.
Yousuf Yousuf
[email protected]This recipe was a bit too time-consuming for me. I think I would find a simpler recipe next time.
Clen Pen
[email protected]The sauce was a bit too sweet for my taste. I think I would add less sugar next time.
Sober Ug
[email protected]The eggplant was a bit too soft for my liking. I think I would cook it for a shorter amount of time next time.
Rema Boojhawon
[email protected]This recipe was a bit too oily for my taste. I think I would reduce the amount of olive oil next time.
Narjun Barali
[email protected]I'm not a big fan of eggplant, but I tried this recipe and I was pleasantly surprised. The eggplant was cooked perfectly and the sauce was delicious. I will definitely be making this again.
Jack Philip
[email protected]This recipe is a great way to use up leftover eggplant. I had some leftover from another recipe and I was looking for a way to use it up. This recipe was perfect.
john bailey
[email protected]I made this recipe for a dinner party and it was a hit! Everyone loved the crispy eggplant and the flavorful sauce. I will definitely be making this again.
Tambou God'spower
[email protected]This is my new go-to recipe for eggplant parmesan. It's so easy to make and always turns out perfectly. I love that I can use frozen eggplant, which makes it a great option for a weeknight meal.
Dilawar Dil
[email protected]I was pleasantly surprised by how easy this recipe was to make. I'm not a very experienced cook, but I was able to follow the instructions easily and the dish turned out great.
Zack Bekker
[email protected]This recipe was easy to follow and the results were delicious! I used fresh eggplant from my garden and the flavor was amazing. The sauce was also very good, with a nice balance of acidity and sweetness.
Rock Maruti
[email protected]I've made eggplant parmesan many times before, but this recipe is by far the best. The secret is in the breading - the combination of panko breadcrumbs, Parmesan cheese, and Italian herbs gives the eggplant a crispy, golden-brown crust.
Nishat Sultana
[email protected]This eggplant parmesan recipe is a keeper! The eggplant was crispy and flavorful, and the sauce was rich and cheesy. I especially loved the addition of fresh basil, which really brightened up the dish.