RECIPE: EASY BAKED EGGPLANT PARMESAN | WHOLE FOODS MARK…
For an easy side dish that's a great match for this cheesy, baked eggplant entrée, cook broccoli in a bit of olive oil with some minced garlic and crushed red chile flakes, then finish with a squeeze of fresh lemon juice.
Provided by WHOLEFOODSMARKET.COM
Total Time 55 minutes
Yield Serves 4
Number Of Ingredients 7
Steps:
- Place a large rimmed baking sheet in the oven; preheat the oven to 375°F.
- Coat eggplant slices with egg, then coat each slice on both sides with panko.
- Spread oil on the hot baking sheet and arrange eggplant slices on it in a single layer.
- Bake 15 minutes, flip and bake another 10 minutes, or until golden brown.
- Increase the oven temperature to 475°F.
- In an 8x10-inch ovenproof dish, layer half of the sauce, then baked eggplant, and top with cheeses.
- Repeat with remaining ingredients, finishing with cheese.
- Bake until cheese melts and is golden brown in spots, about 15 minutes.
Nutrition Facts : Calories 400 calories, FatContent 20 grams, SaturatedFatContent 8 grams, CholesterolContent 130 milligrams, SodiumContent 970 milligrams, CarbohydrateContent 44 grams, ProteinContent 21 grams
BAKED-EGGPLANT PARMESAN RECIPE - FOOD.COM
Make and share this Baked-Eggplant Parmesan recipe from Food.com.
Total Time 1 hours 30 minutes
Prep Time 20 minutes
Cook Time 1 hours 10 minutes
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
- Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
- Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 238.7, FatContent 9.7, SaturatedFatContent 5, CholesterolContent 71.3, SodiumContent 1332.5, CarbohydrateContent 26, FiberContent 7.9, SugarContent 12, ProteinContent 15
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BAKED-EGGPLANT PARMESAN RECIPE - FOOD.COM
Make and share this Baked-Eggplant Parmesan recipe from Food.com.
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Total Time 1 hours 30 minutes
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- Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.
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