Baked Eggplant Parmesan
Baked Eggplant Parmesan is a main course that serves 4. One serving contains 568 calories, 26g of protein, and 33g of fat. For $2.53 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. A mixture of honey, bread crumbs, eggplant, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Delishhh. A few people made this recipe, and 18 would say it hit the spot. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes about 2 hours and 15 minutes. Taking all factors into account, this recipe earns a spoonacular score of 76%, which is good. If you like this recipe, you might also like recipes such as Crispy Baked Eggplant Fries with Marinara Dipping Sauce (akan Eggplant Parmesan Fries!), Baked Eggplant Parmesan, and Baked Eggplant Parmesan.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 120 minutes
Ingredients:
Black pepper, to taste
1 cup panko or bread crumbs
1/2 tsp dried basil
2 tsp dried basil
1/4 tsp dried thyme
1 tsp dried thyme
1 egg
1 medium eggplant, about 7 inches long
4-6 cloves of garlic, minced
1 tbsp honey
1/2 pound grated muenster cheese
1 tbsp olive oil
Tomato sauce:2-3 tbsp olive oil
1 medium onion, chopped
1/4 tsp dried oregano
1 tsp dried oregano
1 tsp paprika
1/3 cup Parmesan cheese
1 medium red bell pepper, chopped
1-1/2 tsp salt
1 tbsp soya sauce
6 oz tomato paste
1 lbd, 12 oz crushed tomatoes
Equipment:
pot
baking pan
blender
aluminum foil
oven
bowl
ladle
Cooking instruction summary:
Make the sauce. Heat the olive oil in a large pot. Add the onion, pepper, herbs, and salt, and saute over medium heat until the onion is very soft (about 8 minutes). Add the tomatoes, tomato paste, honey, and black pepper. Bring to a boil, then lower heat and simmer, partially covered, for 20-30 minutes. Add the garlic and cook about 10 minutes more. If desired, puree with a stick blender.Preheat the oven to 375 degrees. Line a baking tray with foil and lightly oil. Also lightly oil a 2-quart baking dish.Prepare the eggplant. Slice it into 1/2-inch circles. Place the egg in a shallow bowl and mix it, then place the olive oil, soya sauce and paprika in another bowl, and the panko in another shallow bowl. Add the herbs to the panko/ breadcrumbs and mix together. Dip each eggplant in olive oil/soy sauce marinade then the egg bowl, and then dip in the panko/breadcrumbs mixture, being sure to coat well on both sides of the eggplant in each bowl. Spread in an even layer on the baking tray, and bake until tender (20-30 minutes). Leave the oven on.Ladle some tomato sauce into the bottom of the baking dish and spread into an even layer. Add a layer of eggplant slices and top with another layer of sauce. Sprinkle with half the muenster cheese. Top with another layer of eggplant, sauce, and cheese (you will have extra sauce, which is great for pasta or pizza). Finally, sprinkle with Parmesan cheese.Bake for about 40 minutes, until heated through and bubbling. Remove from oven and let sit 10 minutes before serving.
Step by step:
1. Make the sauce.
2. Heat the olive oil in a large pot.
3. Add the onion, pepper, herbs, and salt, and saute over medium heat until the onion is very soft (about 8 minutes).
4. Add the tomatoes, tomato paste, honey, and black pepper. Bring to a boil, then lower heat and simmer, partially covered, for 20-30 minutes.
5. Add the garlic and cook about 10 minutes more. If desired, puree with a stick blender.Preheat the oven to 375 degrees. Line a baking tray with foil and lightly oil. Also lightly oil a 2-quart baking dish.Prepare the eggplant. Slice it into 1/2-inch circles.
6. Place the egg in a shallow bowl and mix it, then place the olive oil, soya sauce and paprika in another bowl, and the panko in another shallow bowl.
7. Add the herbs to the panko/ breadcrumbs and mix together. Dip each eggplant in olive oil/soy sauce marinade then the egg bowl, and then dip in the panko/breadcrumbs mixture, being sure to coat well on both sides of the eggplant in each bowl.
8. Spread in an even layer on the baking tray, and bake until tender (20-30 minutes). Leave the oven on.Ladle some tomato sauce into the bottom of the baking dish and spread into an even layer.
9. Add a layer of eggplant slices and top with another layer of sauce. Sprinkle with half the muenster cheese. Top with another layer of eggplant, sauce, and cheese (you will have extra sauce, which is great for pasta or pizza). Finally, sprinkle with Parmesan cheese.
10. Bake for about 40 minutes, until heated through and bubbling.
11. Remove from oven and let sit 10 minutes before serving.
Nutrition Information:
covered percent of daily need
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