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Baked Eggplant Parm

Baked Eggplant Parm


PREP TIME:
0 HOURS 15 MINS
TOTAL TIME:
1 HOUR 15 MINS

INGREDIENTS

Cooking spray
2 medium eggplants. sliced into 1/2" thick rounds
1 1/2 c. Panko breadcrumbs
1 c. freshly grated Parmesan, divided
3 large eggs
2 tsp. Italian seasoning
Kosher salt
Freshly ground black pepper
4 c. marinara
2 c. shredded mozzarella
1/3 c. thinly sliced basil

DIRECTIONS


  • Preheat oven to 425°. Line two large baking sheets with parchment paper and coat with cooking spray. In a shallow bowl, whisk together Panko, 1/2 cup Parmesan, and Italian seasoning. Season with salt and pepper. In another shallow bowl, whisk eggs with 2 tablespoons water and season with more salt and pepper.
  • Dip an eggplant slice into egg wash,then dredge in Panko mixture. Place on baking sheet. Repeat to coat all eggplant slices. Spray tops lightly with cooking spray.
  • Bake until soft inside and golden and crisp on the outside, 30 to 35 minutes.
  • In a large baking dish, add a cup of marinara and spread evenly. Add an even layer of eggplant slices, then pour 1 1/2 cup marinara on top. Sprinkle with 1 cup mozzarella, half of the remaining Parmesan, and fresh basil. Repeat process once more to use up all ingredients.
  • Bake until bubbly and golden, 15 to 17 minutes more.

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