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Eggplant Parmesan

4

60 min

Eggplant Parmesan

Eggplant Parmesan Photo 1

Category

Egg appetizer

Time

60 min

Serving

10 persons

Calories

487

Rating

4.00★ (3)

Cuisine

Author: Victoria Buriak
This easy eggplant Parmesan recipe has layers of crispy, breaded eggplant slices that have been baked, instead of fried. The combination of crunchy bread crumbs, tomato sauce, mozzarella, and Parmesan cheese is guaranteed to please!

Ingredients

  • eggplant, peeled and: 3 piece (sliced)
  • eggs: 2 piece (beaten)
  • Italian seasoned bread crumbs: 4 cups
  • spaghetti sauce: 6 cups (divided)
  • mozzarella cheese: 1 pack (16 ounce pack, divided)
  • Parmesan cheese: 0.5 cup (divided, grated)
  • basil: 0.5 tsp (dried)

Metric Conversion

Stages of cooking

Eggplant Parmesan Photo 21
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  1. Preheat the oven to 350 degrees F (175 degrees C).
    Eggplant Parmesan Photo 2
  2. Dip eggplant slices in beaten egg, then in bread crumbs to coat. Place in a single layer on a baking sheet.
    Eggplant Parmesan Photo 3
  3. Bake in the preheated oven for 5 minutes. Flip and bake for 5 more minutes.
    Eggplant Parmesan Photo 4
  4. Spread spaghetti sauce to cover the bottom of a 9x13-inch baking dish. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat layers with remaining sauce, eggplant, and cheese, ending with a cheese layer. Sprinkle basil on top.
    Eggplant Parmesan Photo 5
  5. Bake in the preheated oven until golden brown, about 35 minutes.
    Eggplant Parmesan Photo 6

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