Lightened -Up Baked Eggplant Parmesan

super easy





Lightened -Up Baked Eggplant Parmesan
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
2-4 15
Cook Time Passive Time
25 40
Servings Prep Time
2-4 15
Cook Time Passive Time
25 40
Lightened -Up Baked Eggplant Parmesan
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
2-4 15
Cook Time Passive Time
25 40
Servings Prep Time
2-4 15
Cook Time Passive Time
25 40
Ingredients
Servings:
Units:
Instructions
  1. Take the sliced eggplant and place in a colander and sprinkle with kosher salt and let sit for 30 minutes and then rinse them well and pat dry with paper towels.
  2. Next, rub the olive oil all over the bottom of the baking sheet. Then start your dredging station- in one bowl add the eggs with 2 tbsp of water and beat the eggs- then in another bowl add the bread crumbs and 2 tbsp of the parmesan cheese and mix to combine.
  3. Then take each slice and coat it in the egg mixture and then in the bread crumb mixture and place each one on the baking sheet. Bake at 375 degrees for 20 minutes flipping half way through. Take out of the oven and set aside.
  4. Next, coat the bottom of a baking dish with some of the marinara sauce and add the cooked eggplant in and even layer.
  5. Then top each eggplant with a slice of the mozzarella cheese and some of the fresh basil.
  6. Next, top each slice of eggplant with some marinara sauce.
  7. Then add another slice of eggplant and this time add the marinara on top with some fresh basil and top with the last slice of mozzarella cheese and then sprinkle the last TBSP of parmesan over the top of everything.
  8. Last, turn the heat of the oven up to 400 degrees and cook another 15 minutes and enjoy!
  9. This recipe is so easy to make and delicious and and it is my daughters favorite! :)
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