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 18 ingredients and 12 steps. Here is how you cook it.

Ingredients of Eggplant Parmesan

1. Prepare of EGGPLANT THE :.
2. You need 2 1/2 inchs of Eggplants : medium cut into thick rounds.
3. Prepare 1/2 cup of All Purpose floor :.
4. Prepare 4 of Eggs :.
5. It's of pepper Freshly ground.
6. Prepare 3 tbsps of Milk Whole :.
7. It's 4 cups of Breadcrumbs :.
8. It's 1 tbsp of Oregano Dried :.
9. You need 1 tbsp of Thyme leaves :.
10. It's 2 cups of Cheese parmesan provolone cheese : Shredded amounts of , grated about.
11. You need of Oil for frying.
12. Prepare of SAUCE THE :.
13. It's 3 of Onions : medium , cut into thin slices.
14. You need 3 cans of Tomatoes Whole :.
15. It's : 6 cloves of Garlic minced fine.
16. Prepare of Salt for seasoning.
17. It's 1 tbsp of Red pepper flakes -.
18. Prepare of Oil.

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. Begin by making the sauce. Saute the onion and garlic in the oil and season it with salt and red pepper flakees. Cook until the onions are translucent.
2. Next add the canned tomatoes. With a wooden spoon break the whole tomatoes if any and continue to cook for another 10-15mins on medium heat.
3. Season more if needed and let it cook for a few minutes and remove from the heat.
4. With the sauce done, its time to get the eggplant prepped.
5. Put the floor in a bowl and season it with salt and pepper. In another whisk the eggs and the milk and season it with salt and pepper.
6. In a third bowl, combine the breadcrumbs along with the thyme, oregano and the salt and pepper. Dip each eggplant in the flour, shaking off any excess, next it goes into the egg mixture,.
7. Finally dip it in the breadcrumbs making sure both sides are well coated. Repeat with all the eggplant slices.
8. Pour enough oil in a large fry pan, and cook the egglant slices until they are golden brown on either sides. Drain the eggplant slices on paper towels.
9. Preheat the oven to 350F.
10. Spoon 1/4 of the tomato sauce in a 9 by 13 baking dish. Top with a layer of the eggplant slices, its ok if the eggplant slices overlap. Sprinkle the cheese mixture on top. Spoon some more sauce and repeat it with.
11. The eggplant slices and more cheese. Repeat if there are more eggplant slices, and the top layer needs to have enough cheese.
12. Bake for 40mins until the cheese is bubbly. Serve hot!.

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.