Eggplant Parmesan
Ingredients
The eggplant and coating
-
2
large
eggplants
-
2
large
eggs
-
¼
cup
water
-
1
teaspoon
salt
-
½
teaspoon
pepper
-
1¼
cups
panko breadcrumbs
-
1¾
cups
parmesan cheese
-
½
teaspoon
chili flakes
-
Spray or drizzle
none
olive oil
The sauce and toppings
-
28
ounces
Marinara Sauce
-
2
balls
fresh mozzarella
-
1
tablespoon
fresh oregano
-
Garnish
none
fresh basil
-
Garnish
none
chili flakes
Instructions
- Preheat the oven to 400°F.
- Slice the eggplants into ⅓ inch thick rounds.
- Whisk together the eggs, water, salt, and pepper in a bowl.
- In another bowl, mix the panko breadcrumbs and parmesan cheese.
- Line two baking sheets with parchment paper and coat the eggplant slices in the egg mixture, then dredge in the panko mixture.
- Place the coated slices on the baking sheets and drizzle with olive oil.
- Bake for 20-25 minutes until golden and crispy.
- Grease a 9x13 inch baking dish and spread ¾ cup of marinara sauce on the bottom.
- Layer the crispy eggplant, drizzle with marinara, and add mozzarella and parmesan.
- Repeat layers and finish with marinara, mozzarella, and seasoning.
- Bake uncovered for 20-25 minutes until golden and bubbling.
- Garnish with fresh basil and chili flakes before serving.
Nutrition Facts (estimated)
Servings
9
Calories
320
Total fat
10.5g
Total carbohydrates
30.6g
Total protein
27g
Sodium
1398.8mg
Cholesterol
68.8mg
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