Eggplant Parmesan

05 Jun Eggplant Parmesan

 

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Eggplant Parmesan
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Votes: 1
Rating: 5
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Servings Prep Time
2-4 Servings 30 Minutes
Cook Time Passive Time
40 Minutes 70 Minutes
Servings Prep Time
2-4 Servings 30 Minutes
Cook Time Passive Time
40 Minutes 70 Minutes
Eggplant Parmesan
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings Prep Time
2-4 Servings 30 Minutes
Cook Time Passive Time
40 Minutes 70 Minutes
Servings Prep Time
2-4 Servings 30 Minutes
Cook Time Passive Time
40 Minutes 70 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. Place the eggplant slices in a colander and sprinkle some salt on them and let them drain about 20 minutes, once they are done place them between 2 paper towels and get all the moisture off of them.
  2. Set up a dredging station: one bowl of flour with salt and pepper, one bowl egg whites, and last a bowl of panko breadcrumbs with the parmesan cheese mixed in it. Then dip each slice in the flour - then in the egg - last in the bread crumb mixture and place each piece on a baking sheet lined with foil and sprayed with cooking spray.
  3. Pre-heat the oven to 400 degrees. Once all the eggplant is on the baking sheet spray them with some more of the olive oil cooking spray and bake for 15 minutes per side, flipping them half way for a total of 30 minutes.
  4. Once they are done and golden brown, transfer them to a baking dish with a little of the marinara sauce on the bottom of the dish, then add more marinara sauce to each slice and then top them with the mozzarella cheese.
  5. Place the baking dish into the oven still at 400 degrees for 10 more minutes and serve. This recipe is so delicious!!!!!
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Dana
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