Eggplant Parmesan
Prep time
Cook time
Total time
Eggplant parmesan is absolutely scrumptious as we all know, in this recipe, we will bake the eggplant, not fry, less messy, more healthy and every bit as delicious! Use a good quality Marinara to make this super simple, but if you prefer to make your own I've included my Granny's recipe. Have fun, you'll love this!
Author: Ruth Guerri
Recipe type: Italian favorites
Cuisine: Italian
Serves: 4
Ingredients
- 2 smallish eggplants
- 1 cup of plain breadcrumbs
- 2 Tbs of fresh Parmesan cheese
- ½ tsp of salt
- ½ tsp of pepper
- ½ tsp of dried oregano
- 2 eggs
- 2 tsp of water
- 4 cups of good marinara sauce
- 2 Tbs of fresh basil, torn or cut into small pieces
- 6 oz of Mozzarella cheese, cut or torn into small pieces
Instructions
- Slice each eggplant into 6 slices, sprinkle with salt, and let drain in a colander for 30 minutes. Then rinse and pat dry (you can skip this step if you don't have time)
- In a shallow bowl, stir together the breadcrumbs, parmesan, salt, pepper and oregano.
- In another bowl, stir together the eggs and water. Dredge the eggplant in the egg mixture, then coat with the breadcrumbs.
Place on greased or parchment lined baking sheet and bake at 425 degrees for 18 -20 minutes, turn halfway through.
- Grease or spray a 9 x 13 inch cassserole dish. Spread a very thin layer of cups sauce in the bottom of the dish, then arrange half of the eggplant (6 slices) on top of the sauce, now cover with 2 cups of sauce, then ½ cup of mozzarella and ½ of the basil. Repeat with remaining eggplant, sauce and mozzarella and sprinkle with the remaining basil.
Bake for 15 - 18 minutes. 
Let sit for 5 minutes before serving. Buon Appetito! - Here's my marinara recipe:https://cabininthewoodsblog.com/marinara-sauce/
