Baked Eggplant Parmesan
Baked Eggplant Parmesan requires about 2 hours from start to finish. This recipe serves 9. One serving contains 315 calories, 19g of protein, and 15g of fat. For $1.66 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe is liked by 1636 foodies and cooks. This recipe is typical of Mediterranean cuisine. It works well as an affordable main course. Head to the store and pick up parmesan cheese, shredded mozzarella cheese, eggs, and a few other things to make it today. It is brought to you by Everyday Dishes. With a spoonacular score of 78%, this dish is pretty good. Similar recipes include Crispy Baked Eggplant Fries with Marinara Dipping Sauce (akan Eggplant Parmesan Fries!), Baked Eggplant Parmesan, and Baked Eggplant Parmesan.
Servings: 9
Preparation duration: 30 minutes
Cooking duration: 90 minutes
Ingredients:
2 cups breadcrumbs, Italian-style
2 lbs eggplants, medium, about 1 lb each
2 eggs, lightly beaten
1/2 cup fresh basil leaves, torn
24 oz jar marinara sauce
1/4 cup Parmesan cheese, grated
1 lb mozzarella cheese, shredded
Equipment:
baking sheet
baking pan
oven
aluminum foil
Cooking instruction summary:
let's do it Preheat oven to 375 degrees then coat a large baking sheet and a 9" x 13" baking dish with cooking spray. Slice the ends off of each eggplant and cut each one crosswise into " discs. Season both sides of each eggplant slice with salt then set aside.Place beaten egg into a shallow dish and breadcrumbs onto a large plate.Blot each eggplant slice to remove any moisture from the surface then dip in beaten egg. Allow excess egg to drip off then dredge in breadcrumbs, pressing gently to adhere, then shake off excess. Place eggplant on the baking sheet then repeat with remaining slices. Bake 2530 minutes or until lightly golden then remove from oven.Place about cup of marinara in the bottom of the prepared baking dish and add as many eggplant slices as necessary to completely cover the bottom of the dish. (This should take about half of the eggplant slices, so just layer or shingle them as necessary.) Spread half of remaining marinara sauce over eggplant then sprinkle with half of the shredded mozzarella as well as half of the Parmesan and half of the basil.Repeat the layers one more time then cover tightly with aluminum foil. Bake for 40 minutes then remove foil and bake for an additional 10 minutes or until sauce is bubbly and center is hot. Remove from oven and let rest 10 minutes before serving.
Step by step:
1. let's do it Preheat oven to 375 degrees then coat a large baking sheet and a 9" x 13" baking dish with cooking spray. Slice the ends off of each eggplant and cut each one crosswise into " discs. Season both sides of each eggplant slice with salt then set aside.
2. Place beaten egg into a shallow dish and breadcrumbs onto a large plate.Blot each eggplant slice to remove any moisture from the surface then dip in beaten egg. Allow excess egg to drip off then dredge in breadcrumbs, pressing gently to adhere, then shake off excess.
3. Place eggplant on the baking sheet then repeat with remaining slices.
4. Bake 2530 minutes or until lightly golden then remove from oven.
5. Place about cup of marinara in the bottom of the prepared baking dish and add as many eggplant slices as necessary to completely cover the bottom of the dish. (This should take about half of the eggplant slices, so just layer or shingle them as necessary.)
6. Spread half of remaining marinara sauce over eggplant then sprinkle with half of the shredded mozzarella as well as half of the Parmesan and half of the basil.Repeat the layers one more time then cover tightly with aluminum foil.
7. Bake for 40 minutes then remove foil and bake for an additional 10 minutes or until sauce is bubbly and center is hot.
8. Remove from oven and let rest 10 minutes before serving.
Nutrition Information:
covered percent of daily need
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