Lynn Dugan- MyPlate2Yours
My youngest son is a cooking enthusiast. During the summer months, he perfected a recipe for baked eggplant parmesan. It resembles my recipe for Easy Chicken Parmesan on this site. With this new recipe, you'll first lightly coat the eggplant slices with flour before dredging in egg and breadcrumbs. What a tasty meal! We serve it on a bed of pasta and our go-to is Barilla Protein Plus. It's got great flavor and texture with the bonus of 10 grams protein and 5 grams of fiber in each serving. Enjoy!
Baked Eggplant Parmesan (serves 4)
2 medium eggplant, sliced widthwise 10 slices or lenghtwise 5 slices each
2 eggs, lightly beaten
3/4 cup flour
3/4 cup breadcrumbs, Italian Seasoned
1/4 cup grated parmesan cheese (preferably Parmesan-Reggiano)
1 cup jarred tomato pasta sauce
3/4 cup shredded mozzarella cheese, or 6-8 slices of fresh mozzarella
Cooking spray
Preheat the oven to 375 degrees. Prepare 9x13 baking dish with cooking spray, set aside.
Collect 3 shallow dishes. In first, measure the flour. In the second, gently beat 2 fresh eggs. In the third, combine breadcrumbs and parmesan cheese.
Coat eggplant slices one at a time by first dipping into flour, then eggs and then dredging in breadcrumb/cheese mixture. Place into baking dish.
Place in oven for 25 minutes. Then top each slice with sauce and mozzarella. Bake at least 5 minutes more until cheese is melted. Enjoy!
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