Best Eggplant Shake N Bake Parmesan Recipes

GRANDMA'S BAKED EGGPLANT PARMESAN

Grandma's Baked Eggplant Parmesan image

My grandmother's easy Baked Eggplant Parmesan is a delicious vegetarian dinner with just 15 minutes of prep!

Provided by Blair Lonergan

Categories Dinner

Time 55m

Number Of Ingredients 9

Ingredients

3 tablespoons melted butter
½ cup Corn Flakes cereal crumbs
¼ cup grated Parmesan cheese
½ teaspoon salt
Dash of pepper
1 small eggplant
1 egg, beaten
1 cup marinara sauce
2 ounces (½ cup) shredded mozzarella cheese

Steps:

Preheat oven to 400°F (200°C).
Pour melted butter into an 11 x 7-inch baking dish. Set aside.
Place egg in a shallow dish. Set aside.
In a separate shallow dish, combine Corn Flakes crumbs, Parmesan cheese, salt, and pepper. Set aside.
Peel eggplant and cut into ¾-inch thick slices. Dip each slice in egg and coat with crumb mixture. Place in a single layer in the prepared baking dish.
Bake for 20 minutes; flip the slices over, and bake for an additional 15 minutes.
Pour marinara sauce over eggplant and top with mozzarella cheese. Bake for 3-5 more minutes, or until cheese is melts.

Nutrition Facts : ServingSize 1 /4 of recipe, Calories 262.9 kcal, Carbohydrate 21.6 g, Protein 10.4 g, Fat 16.1 g, SaturatedFat 8.5 g, Cholesterol 82 mg, Sodium 792.2 mg, Fiber 3.9 g, Sugar 4.6 g

BAKED EGGPLANT PARMESAN

Baked Eggplant Parmesan image

Eggplant slices are coated with bread crumbs and Parmesan cheese and baked between layers of tomato sauce and mozzarella cheese for a filling Italian-inspired meal. Add fresh garlic and basil to taste. I use 2 to 4 cloves fresh garlic and 5 to 10 leaves of freshly harvested basil in the sauce. Fresh basil layered in one of the layers adds lots of 'fresh' flavor!

Provided by Dollface

Categories World Cuisine Recipes European Italian

Time 4h5m

Yield 6

Number Of Ingredients 9

Ingredients

2 eggplant, peeled and cut into 1/2-inch slices
1 tablespoon salt, or as needed
1 cup Italian-style bread crumbs
¼ cup grated Parmesan cheese
2 eggs, beaten
1 (28 ounce) jar garlic-and-tomato pasta sauce
¼ cup grated Parmesan cheese
1 (16 ounce) package shredded mozzarella cheese, or as needed
½ teaspoon dried basil

Steps:

Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Mix bread crumbs and 1/4 cup Parmesan cheese together in a bowl.
Dip eggplant slices in beaten egg; coat with bread crumb mixture. Arrange coated eggplant slices in a single layer on the prepared baking sheet.
Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.
Cover the bottom of a 9x13-inch casserole dish with a layer of spaghetti sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.
Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.

Nutrition Facts : Calories 473.7 calories, Carbohydrate 43.9 g, Cholesterol 118.9 mg, Fat 20.4 g, Fiber 10.4 g, Protein 29.6 g, SaturatedFat 10.5 g, Sodium 2427.6 mg, Sugar 18 g