How to Make Baked Eggplant Parmesan | Healthy and Delicious
Why Baked Eggplant Parmesan Instead of Fried?
It is simple. It is easier to make eggplant Parm that way. This vegetarian meal required only 15 minutes of prep. The oven does the work for an easy, kid friendly, weeknight meal.
Eggplant Parmesan is one of Genny’s recipe’s. She has been coming up with a lot of good ones recently, but I haven’t had luck at getting her on camera.
That is a shame as she is looking pretty good.
She makes this pretty regular as a part of her healthy eating campaign.
Because my wife likes this recipe so much, she made me plant a lot of eggplant in the garden this year.
She grew the one in the recipe. She likes this one, but the boy likes her kale chip recipe better.
Ingredients:
- Eggplant
- 2 Eggs
- 2 cups Bread crumbs
- Mozzarella
- 2 Cups of Marinara Sauce
- Salt
Procedure:
- Cut eggplant into 1/4 inch think slices
- Sprinkle with salt and set aside to let moisture draw out. This should take about 30 minutes
- Rinse the salt off and blot with a paper towel.
- Dip eggplant in the beaten eggs
- Next coat the slices in the bread crumbs
- Bake for 15 minutes at 375 degrees Fahrenheit, flip and bake for an additional 15 minutes
- Spread marinara over baked eggplant
- Add cheese
- Bake for an additional 15 minutes
How to Make Baked Eggplant Parmesan
