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© Lillys-Table.com Photo of Eggplant Parmesan
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Medium

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
No

Summer

Typical
Season
Summer


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Summer

Eggplant Parmesan

from Eggplant Parmesan with Fresh Tomato Pasta, the Week of September 1, 2013.
View the previous recipe for this meal.

A traditional dish of lightly breaded eggplant that is baked in the oven on high heat to avoid the mess and time-sucking nature of pan-frying. Make your marinara from scratch. This dish is tasty with or without the extra mozzarella topping.

Ingredients

  • 1 eggplant, medium
  • 1 teaspoon salt
  • 1 egg, or 2 if needed
  • ½ cup flour, white
  • 1 cup panko breadcrumbs
  • ¼ cup parmesan cheese, finely grated
  • 1 tablespoon dried italian herbs, or dried oregano or basil
  • 3 cups marinara sauce , store bought or homemade
  • 4 ounces fresh mozzarella
  • 1 bunch fresh basil, small, sliced or torn into pieces
  • 2 teaspoons olive oil, or olive oil spray

Serving Size: 2 People



 

Preparation Instructions

Slice the eggplant into 1/2 inch thick slices. Sprinkle each side lightly with salt. Place in a colander and set aside for at least 5 minutes while preparing the remaining ingredients or other parts of the meal.

Line up three shallow dishes. Place flour and a pinch of salt and pepper, if desired, in one. Beat the eggs lightly in another. And toss the breadcrumbs with dried Italian herbs and grated Parmesan in the third dish

Preheat the oven to 450. Lightly spray or rub a baking sheet with the olive oil.

Rinse the eggplant. Shake off or squeeze the excess water. Dip into the flour and dust off the excess. Dip into the beaten eggs, shake and drip off the excess. Dip into the breadcrumbs and press lightly to adhere.

Place on the baking sheet. Repeat with the rest of the eggplant slices. Once they are all on the pan. Turn each one over so they get a dab of the olive oil or lightly spray it with an olive oil mister.

Bake for 20 minutes, turn over half way through until golden on each side.

Pour half of the sauce in a baking dish. Layer the eggplant overlapping throughout and drizzle the remaining sauce on top. Sprinkle with mozzarella if desired. Reduce the oven temperature to 375 and bake for 15-20 minutes until the cheese is melted and starting to turn golden.

Garnish with a sprinkle of fresh basil if desired.