Eggplant Parmesan Recipe

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Servings: 6 servings as a side dish 2 lbs eggplant, 2 large/3 medium/4 small, cut into 1/3" thick rounds 3 large eggs 3/4 cup all-purpose flour 1 tsp salt 1/2 tsp black pepper 1 1/2 cups panko breadcrumbs 1/2 cup grated parmesan cheese Olive oil, to drizzle over eggplant and 1 Tbsp for the sauce 1 large or 2 small garlic cloves, pressed or minced 24 oz good quality marinara sauce 1/4 cup fresh basil leaves, coarsely chopped, (optional, but nice) 1 lb shredded mozzarella, grated on the large holes

Ingredients

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Preheat Oven to 375˚F. Grease 2 baking sheets. Set up 3 rimmed dishes in this order: In the first one, stir together 3/4 cup flour, 1 tsp salt and 1/2 tsp pepper.

INSTRUCTIONS

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In the second, beat 3 large eggs. In the third combine 1 1/2 cups panko crumbs and 1/2 cup grated parmesan. Dip eggplant slices in flour, then beaten eggs, then in the panko/parm mixture.

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Place breaded eggplant onto greased baking sheets and drizzle tops with olive oil or spray lightly with cooking spray. 

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Bake at 375˚F for 32 min, flipping the eggplant rounds and rotating the pans halfway through (my baking sheets didn't fit on one rack so I put them on separate racks in the top third and bottom third of the oven). 

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Once done baking, remove from oven and reposition rack to the center of the oven. Enjoy!

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