Eggplant Parmesan
Recipe: #17675
March 03, 2015
Categories: Side Dishes, Cheese, Eggplant, Sunday Dinner, Oven Bake, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"Made this a while ago and enjoyed it and it's quite easy to make, I just used bottled pasta sauce"
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (171 g)
- Calories 302.8
- Total Fat - 16.8 g
- Saturated Fat - 9.5 g
- Cholesterol - 112.9 mg
- Sodium - 888 mg
- Total Carbohydrate - 12.8 g
- Dietary Fiber - 1.7 g
- Sugars - 4.6 g
- Protein - 25 g
- Calcium - 734.6 mg
- Iron - 1.5 mg
- Vitamin C - 1.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place the eggplant in a single layer on a kitchen towel. Generously sprinkle salt on top and place another towel on top. Allow to sit for 30 min (this pulls out excess liquid as well as the bitterness).
Step 2
Using a damp paper towel pat the eggplant slices to remove the excess salt.
Step 3
Preheat oven to 450. Mix together breadcrumbs, Italian seasoning, parmesan cheese and garlic powder in a shallow bowl.
Step 4
Place eggplant in egg-water wash, then coat in breadcrumb mixture. Place on cookie sheet generously coated with cooking spray.
Step 5
Bake 8 minutes. Remove from oven and turn each slice over (the crispy side facing up).
Step 6
Drizzle the pasta sauce over each slice (it's not necessary to completely cover completely). Top each slice with some mozzarella cheese.
Step 7
Return to over and finish baking for another 8-10 minutes.
Tips
No special items needed.
0 Reviews
You'll Also Love
