EGGPLANT PARMESAN RECIPE EASY RECIPES

Name: Easy Eggplant Parmesan
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 1 large eggplant, peeled and cut into 1/3 inch slices; 2 eggs, beaten; 1 1/2 cups seasoned dry bread crumbs; 1/4 cup olive oil; 3 cups spaghetti sauce; 1/2 lb shredded mozzarella cheese; 1/3 cup grated parmesan cheese

EASIEST EGGPLANT PARMESAN RECIPE - FOOD.COM

Easiest Eggplant Parmesan Recipe - Food.com image

Make and share this Easy Eggplant Parmesan recipe from Food.com.

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 large eggplant, peeled and cut into 1/3 inch slices
2 eggs, beaten
1 1/2 cups seasoned dry bread crumbs
1/4 cup olive oil
3 cups spaghetti sauce
1/2 lb shredded mozzarella cheese
1/3 cup grated parmesan cheese

Steps:

Arrange a layer of eggplant slices in a colander. Sprinkle generously with salt. Continue layering and salting all eggplant slices. Let stand 30 minutes. Rinse and pat dry. Dip each eggplant slice in beaten egg, and dredge with breadcrumbs.
Heat oil in a heavy skillet. Over medium high heat fry eggplant in hot oil about 2 minutes per side until golden. Drain on absorbent paper.
Preheat oven to temperature 350°F Arrange half the eggplant slices in the bottom of baking dish sprayed lightly with nonstick spray. Spread half the sauce over top. Sprinkle with half the mozzarella and half the Parmesan. Repeat layers.
Bake 20-25 minutes or until mixture is bubbly.

Nutrition Facts : Calories 650.1, FatContent 36.3, SaturatedFatContent 12.9, CholesterolContent 147.6, SodiumContent 1707.1, CarbohydrateContent 53.6, FiberContent 9.4, SugarContent 15, ProteinContent 28.4

RECIPE: EASY BAKED EGGPLANT PARMESAN - WHOLE FOODS MAR…

Recipe: Easy Baked Eggplant Parmesan - Whole Foods Mar… image

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

Ingredients

1 large eggplant, sliced lengthwise into 1/2-inch-thick pieces (about eight)
2 eggs, beaten with a fork
1 1/2 cup panko bread crumbs
2 tablespoons extra-virgin olive oil
1 (25.0-ounce) jar marinara sauce
1 cup shredded mozzarella cheese
1/2 cup shredded Parmigiano Reggiano

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

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