Easy Eggplant Parmesan

Easy Eggplant Parmesan
  1. Olive oil for baking sheets
  2. 2 large eggs
  3. 3/4 cup plain dry breadcrumbs
  4. 1 teaspoon dried oregano
  5. 1/2 teaspoon dried basil
  6. Coarse salt and ground pepper
  7. 3/4 cup flour
  8. 2 large eggplant (2 1/2 pounds total), peeled and sliced into 1 inch rounds
  9. 32 ounce store-bought chunky tomato sauce or homemade Chunky Tomato Sauce
  10. 1 1/2 cups shredded mozzarella
  11. 1 cup finely grated Parmesan
  1. Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs. In another bowl, combine breadcrumbs, oregano, and basil; season with salt and pepper. 
In a third bowl add flour, salt and pepper to taste.
  2. Dip eggplant slices in flour, then egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets.
  3. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
  4. Top eggplant with 1 tablespoon of Parmesan cheese and spread 2 tablespoons of tomato sauce on the eggplant. Top with 2 tablespoons mozzarella cheese. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.
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