Easy Baked Eggplant Parmesan
From elgourmand2 8 years ago
- 1 Hr. to make
- Serves 4
Let’s face it, eggplant is real easy to turn into a gloppy mess of inedible mush. When I do one of those, the only customers I get are the chickens and ducks. Done right (which is easy) this recipe gives you a delightful, appealing and tasty side dish.
Ingredients
- • 1 large globe eggplant, or 3 of the smaller Italian eggplants, sliced crosswise into 1/2-inch-thick pieces. shopping list
- • 2 eggs, beaten well but not frothy. shopping list
- • 1 1/2 cup panko bread crumbs shopping list
- • 2 Tbs. olive oil. shopping list
- • 2-3 cups marinara sauce, depending on how saucy you want the dish. shopping list
- • 1 cup shredded mozzarella cheese shopping list
- • 1/2 cup shredded Parmigiano Reggiano cheese shopping list
How to make it
- 1. Place a large rimmed baking sheet in the oven; preheat the oven to 375°F. Meanwhile, coat eggplant slices with egg, then coat each slice on both sides with panko. Spread oil on the hot baking sheet and arrange eggplant slices on it in a single layer. Bake 15 minutes, flip and bake another 10 minutes, or until golden brown.
- 2. Increase the oven temperature to 475°F. In an 8x10-inch ovenproof dish, layer half of the sauce, then eggplant, and top with cheeses. Repeat with remaining ingredients, finishing with cheese. Bake until cheese melts and is golden brown in spots, about 15 minutes.
People Who Like This Dish 4
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