Easy Eggplant Parmesan
I N G R E D I E N T S
1 medium eggplant, thinly sliced
1 egg + 1 egg white + splash of water
1 cup seasoned breadcrumbs (or matzah meal for passover)
1/2 cup grated parmesan
a jar of your fave pasta sauce
8oz shredded mozzarella
I N S T R U C T I O N S
Preheat oven to 375.
Place egg wash in a bowl and in another bowl combine crumbs + parmesan
Dip each eggplant slice in egg wash then into bread crumb/parm mixture
Place breaded slices on a parchment lined baking sheet, use two pans so you don’t overcrowd, if needed.
Place slices in the oven for 15 minutes, I flipped them and baked another 10 minutes. You might also need to flip flop the baking sheets from top to bottom shelf. You want them to be golden brown and crispy on both sides.
In a baking dish or cast iron pan place a little sauce in the bottom, then eggplant slices, then sauce, parm & mozzarella. Repeat two times or until there’s no more eggplant. Top layer should be sauce then cheese.
Bake immediately for 10-15 minutes until cheese is melted. You can broil the top for 2-3 minutes as well!
If you aren’t eating the dish right away you can prep early in the day and leave in the fridge but you will have to adjust cooking time to about 30 minutes. You can also freeze the dish layered but still uncooked. Let come to room temperature and then bake for 30 minutes until bubbly and browned,
Enjoy alone or over pasta!
If you try this recipe, let us know! Leave a comment and don’t forget to tag a photo using #feedyoursister on Instagram. Cheers, friends!
