Eggplant parmesan. Eggplant slices are dipped in egg and bread crumbs and then baked, instead of fried. The slices are layered with spaghetti sauce, mozzarella and Parmesan cheeses. Classic for a reason, Italian baked Eggplant Parmesan is comfort food at its best.

There is something about the dish that feels like it's giving you a giant hug. Growing up, I was not a huge fan of eggplant. This Baked Eggplant Parmesan recipe is lightened up a bit with baked (instead of fried) panko-crusted roasted eggplant, and layered up with a zesty combination of marinara, cheeses and fresh herbs. You can cook Eggplant parmesan using 22 ingredients and 8 steps. Here is how you cook that.

Ingredients of Eggplant parmesan

1. You need of eggplant and breading.
2. Prepare 2 large of aubergine.
3. You need 3 large of eggs.
4. Prepare 1/4 cup of water.
5. It's 2 1/2 cup of finely grated Italian breadcrumbs.
6. It's 2 cup of flour.
7. Prepare 1 tsp of salt.
8. Prepare of cheeses.
9. Prepare 1/2 lb of mozzarella cheese.
10. It's 2 tbsp of Parmigano-Reggiano cheese.
11. Prepare 1/2 cup of grated parmesan cheese.
12. It's of sauce.
13. It's 29 oz of tomato sauce.
14. Prepare 1/4 cup of basil.
15. You need 1 tsp of whole leaf oregano.
16. It's 1/4 cup of sugar.
17. You need 1/2 tsp of crushed red pepper.
18. You need 1 tsp of salt.
19. Prepare 1 tbsp of granulated garlic powder.
20. You need of oil to fry.
21. You need of vegetable oil.
22. You need of olive oil, extra virgin.

One bite of Eggplant Parmesan and you'll be sold. To make legit eggplant parm, you'll need to fry eggplant. And to yield the best results, you're going to want to let it sit for a bit with salt to draw out. This baked eggplant parmesan recipe will become one of your family favorites!

Eggplant parmesan step by step

1. Preheat oven 375° Fahrenheit.
2. Mix your ingredients to sauce heat let simmer covered 15 minutes stirring occasionally.
3. Peel and slice the eggplant about half an inch or 13 mm thick salt put into a zip lock bag add flour and shake till completely coated.
4. Beat the eggs add quarter cup water mix well put into a large bowl dip the aburgine coated with flour into eggwash then have breadcrumbs in a plate and shake excess eggwash off coat with bread crumbs.
5. Mix the oils together heat to fry when hot add the breadcrumb coated aubergine and fry till golden brown.
6. When done about 3 minutes per side add to a pan add sauce the parmesan cheese add slice of mozzarella cheese on top of each pice of aubergine.
7. Bake 15 to 20 minutes when its done sprinkle with Parmigano-Reggiano cheese.
8. Serve hope you enjoy.

Now that eggplant's in peak season, it's the perfect time to develop an eggplant Parmesan recipe of my own. Their eggplant Parmesan inspired the eggplant lasagna in my cookbook, which includes long strips of roasted eggplant layered between the noodles and marinara. Have you had the chance to try that one? This easy eggplant parmesan recipe is not only delicious, but also healthy. Make baked eggplant parmesan instead of lasagna to skip the unnecessary carbs and still enjoy all the cheesy goodness.