Easy Baked Eggplant Parmesan
This eggplant parm is a delicious comfort dish with much less fat than traditional fried versions. Serve this hot on it's own or make a day ahead and serve in sub rolls for a wonderful sandwich."So good! They didn't have parmesan breadcrumbs at the store so I made my own. We're big on seasoning so I added salt, pepper, seasoning salt, garlic powder, onion powder, oregano, and Italian seasoning to the breadcrumbs and the red sauce. I used a lot more cheese too." - Ange325
Yield: 6 Ready in 1 hours, 10 minutes
favorite of 1,205 people 840 people want to try
Easy Baked Eggplant Parmesan Preparation
Preheat oven to 400.
Slice the eggplant (leave the skin on) into 1/3 inch thick discs.
Whisk the milk and eggs together.
Line two baking sheets with parchment or spray with cooking spray (do not use foil).
Dip each piece of eggplant into the egg mixture then coat well with breadcrumbs and place on baking sheet.
Bake eggplant until lightly browned, about 20 minutes.
Spread 1/4 cup of pasta sauce all over the bottom of a 12x12 glass baking dish and layer single pieces of the baked eggplant until the bottom is covered.
Spread a thin coating of pasta sauce over the eggplant.
Sprinkle the layer with 1/2 cup of the mozzarella.
Continue to create layers until all of the eggplant has been used.
Sprinkle final layer with 1/2 cup of mozzarella.
Tent loosely and return to oven.
Bake at 400 for 20 minutes. Remove foil and bake for another 5-10 minutes until the shredded cheese on top is melted and slightly bubbly.
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