If you are looking for a new and easy recipe to try, then you need to consider this Eggplant Parmesan! I promise you that it is worth all your time and effort! A big thanks to my good friend for recommending this awesome recipe. Have a blessed day, friends. Enjoy!
Ingredients:
2 tablespoons olive oil
1 c Italian seasoned breadcrumbs
8 ounces mozzarella cheese, shredded
1 large eggplant, thinly sliced (approx. ¼ inch slices)
1 Egg, beaten
spaghetti sauce
½ teaspoon garlic powder
2 tablespoons grated parmesan cheese
Directions:
Arrange the eggplant slices onto paper towels, then sprinkle salt on top. Let them rest for about 15 minutes at room temperature
Turn the eggplants, then sprinkle salt again on the other sides. Let them rest for another 15 minutes.
Rinse the eggplants with water, then use paper towels to pat them dry.
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
In a mixing bowl, add the Parmesan cheese, garlic powder, and breadcrumbs. Stir until well mixed.
Coat each eggplant with egg, then with breadcrumb mixture. Shake off any excess.
Apply olive oil onto a baking sheet.
Arrange the eggplant slices onto the prepared baking sheet.
Place the baking sheet inside the preheated oven and bake the eggplants for about 10 minutes.
Turn them over and bake the other sides for another 10 minutes.
Remove the eggplant from the baking sheet.
On the empty baking sheet, add spaghetti sauce and spread it evenly.
Put the eggplants back onto the baking sheet over the sauce.
Sprinkle a generous amount of shredded mozzarella cheese on top of the eggplants.
Place it inside the oven and bake for another 30 minutes or until done.
Remove from the oven and let the eggplants rest for a few minutes at room temperature.
Serve warm with the rest of the sauce. Enjoy!
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