Fresh Eggplant Parmesan. Find Deals on Fresh Eggplant in Vegetables on Amazon. Now add all the pasta in a layer and then layer on the rest of the sauce. Add the breaded eggplant slices in a layer on top of the sauce and finally top with fresh shredded Parmesan cheese.

This is a classic Italian baked Easy Eggplant Parmesan, complete with breaded eggplant slices Mozzarella, Parmesan, basil, and marinara sauce. Tender, flavorful, and way easier than you realized. Vegetables are kind of like people. You can have Fresh Eggplant Parmesan using 7 ingredients and 10 steps. Here is how you cook that.

Ingredients of Fresh Eggplant Parmesan

1. You need 2 large of Eggplants.
2. It's 1 lb of Fresh mozzarella cheese.
3. It's 24 oz of Jar of garlic and herb tomato sauce.
4. It's 2 bunch of Fresh basil (chopped).
5. You need 2 cup of Fresh grated Parmesan cheese.
6. Prepare 3/4 cup of Fresh bread crumbs (lightly toasted).
7. It's 2 tbsp of Pre-grated Parmesan cheese (you know, the shaky kind).

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. Perfect for Meatless Mondays, 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.

Fresh Eggplant Parmesan instructions

1. Pre heat oven to 450.
2. Cut each eggplant into 6 1-1 1/2 inch slices.
3. Drizzle some olive oil onto a baking sheet and place each each slice of eggplant on it, lightly salt and pepper the top and bake for about 15 minutes or until the eggplant is a deep brown color..
4. Meanwhile, chop your fresh basil, cut your mozzarella into 1/8 inch slices and grate your Parmesan cheese..
5. Place your baked eggplant on a dish to cool for about 10 min and reduce oven temp to 350.
6. Place the biggest 6 slices of eggplant on the bottom of a 8x12 inch baking pan. Spoon about 2 heaping tablespoons of sauce on each slice then sprinkle your fresh basil, top that with your mozzarella slices and then the fresh Parmesan..
7. Place the other six slices of eggplant on top of the the first ones and repeat the layers of sauce, basil and cheeses..
8. In a small bowl combine the pre-grated (shaky) Parmesan with the fresh bread crumbs and sprinkle over top of the dish..
9. Bake for 30 min uncovered or until cheese is melted and bubbly..
10. Dish is ready to serve.

When breading the eggplant, make sure to use whole-wheat panko instead of regular panko to avoid sogginess. A great crowd-pleaser Italian dish, elevate this eggplant. Repeat layers of eggplant sprinkled with salt until all eggplant slices are stacked. Divide eggplants, oregano sprigs, whole garlic cloves, and ½ cup. In another bowl, combine bread crumbs, garlic powder and oregano.