Name: Baked Eggplant Parmesan Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 6
Ingredients: 2 lbs eggplant, 2 large/3 medium/4 small, cut into 1/3″ thick rounds; 3 large eggs; 3/4 cup all-purpose flour; 2 tsp fine sea salt; 1/2 tsp black pepper; 1 cup panko breadcrumbs, or Italian breadcrumbs; 1 cup grated parmesan cheese; 1 Tbsp Olive oil, plus more to grease the pan and drizzle over eggplant*; 2 garlic cloves, pressed or minced; 32 oz good quality marinara sauce, homemade or storebought; 1/4 cup fresh basil leaves, coarsely chopped, (optional, but nice); 1 lb shredded mozzarella, grated on the large holes

Ingredients

(Servings: 6)

2 lbs eggplant, 2 large/3 medium/4 small, cut into 1/3″ thick rounds

3 large eggs

3/4 cup all-purpose flour

2 tsp fine sea salt

1/2 tsp black pepper

1 cup panko breadcrumbs, or Italian breadcrumbs

1 cup grated parmesan cheese

1 Tbsp Olive oil, plus more to grease the pan and drizzle over eggplant*

2 garlic cloves, pressed or minced

32 oz good quality marinara sauce, homemade or storebought

1/4 cup fresh basil leaves, coarsely chopped, (optional, but nice)

1 lb shredded mozzarella, grated on the large holes

Baked Eggplant Parmesan Recipe

Ingredients

Steps

Nutrition Facts

Comments

Baked Eggplant Parmesan Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts