Eggplant Parmesan Bake. 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. We bake the eggplant instead of frying for less calories and mess. Baked-Eggplant Parmesan. this link is to an external site that may or may not meet accessibility guidelines.

Delicious Baked Eggplant Parmesan with crispy coated eggplant slices smothered in cheese and marinara. What does eggplant parmesan taste like? Delicious Baked Eggplant Parmesan with crispy coated eggplant slices smothered in cheese and marinara. _­⬇⬇⬇⬇ CLICK FOR RECIPE ⬇⬇⬇⬇. You can have Eggplant Parmesan Bake using 13 ingredients and 4 steps. Here is how you cook that.

Ingredients of Eggplant Parmesan Bake

1. You need 1 lb of Eggplant.
2. Prepare 1 small of Zucchini.
3. Prepare 1 small of Yellow Squash.
4. You need 1 large of Red Pepper.
5. Prepare 1 large of Red onion.
6. You need 1 cup of Of Sliced Mushrooms.
7. It's 1/2 cup of Of Mozzarella Cheese.
8. It's 1/2 cup of Parmesan Cheese.
9. You need 2 tbsp of Of Italian Seasoning.
10. Prepare 1 of Red Pepper Flakes.
11. You need 1 of Lemon pepper seasoning (optional) or Salt & Pepper.
12. Prepare 1 of Parsley Flakes for Garnish.
13. Prepare 1 jar of Of your choise of pasta sause.

Today's post is sponsored by Bertolli! It adds the most amazing creamy layer to the eggplant parmesan. Eggplant parmesan (or parmigiana di malanzane) is an Italian casserole dish made with fried Vegan Eggplant Parmesan. Since getting my hands on my first eggplant last year, it's become one of my.

Eggplant Parmesan Bake instructions

1. Preheat oven to 350°F. Roughly chopp and Saute Zucchini, Yellow Squash, Red onion, Red pepper and Mushrooms till crisp tender (about 5-8 min). Remove from heat and season with 1 tblspoon of Italian seasoning, red pepper flakes and lemon pepper or salt & pepper to taste..
2. In a bowl mix together Parmesan and Mozzarella Cheese. Slice Eggplant into 8 1in slices, lightly season and pan fry over medium heat with a little butter or olive oil (about 2 min on each side)..
3. In a 8x8 baking dish lay 4 slices of Eggplant to cover the bottom of the dish. Add Sauteed Veggie mixture over the Eggplant. Top with half Jar of pasta sauce (enough to cover Veggies) then top with 1/2 cup of cheese mixture. Next, lay the last 4 slices of Eggplant to cover the Veggie mixture. Top with remaining pasta sauce and cheese. Think of it as if you were layering lasagna..
4. Bake till the Cheese is golden brown. Garnish with Parsley Flakes and Remaining Italian Seasoning. Let it sit for 10 min before serving.

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? Learn how to make eggplant Parmesan with this delicious, lighter baked Eggplant Parmesan Recipe. It's perfect for serving a crowd, so make it for your next gathering or family dinner! To make Baked Eggplant Parmesan ahead, just make the eggplant, cheese, and sauce layers, cover and refrigerate.