BAKED EGGPLANT PARMIGIANA RECIPE BY TASTY
Here's what you need: large eggplants, unseasoned breadcrumbs, parmesan cheese, fresh parsley, fresh basil, salt, black pepper, flour, eggs, half & half, olive oil, olive oil, fresh basil, ricotta cheese, whole milk mozzarella, parmesan cheese, marinara sauce, salt, pepper, breadcrumb
Provided by Anthony Ashmore
Yield 4 servings
Number Of Ingredients 20
Steps:
- With the skin on, cut one inch, circular slices of Eggplant from each eggplant, discarding the stems and bottoms..
- Once cut, individually dip each slice into a mixture of beaten eggs and half-and-half.
- Then, dip each slice into the dry ingredient breadcrumb mixture until fully coated.
- Finally, place breaded eggplant slices on a baking sheet that has been greased with 2 tbsp of olive oil.
- Brush the top of each coated eggplant slice with the additional 3 tbsp of olive oil.
- Place in an oven at 375°F for 10-15 Minutes.
- After 10-15 Minutes, flip each eggplant slice over and bake for another 10-15 minutes.
- In a new baking dish that has been greased with 2 tbsp olive oil, layer as follows:
- Marinara sauce
- Baked eggplant slices
- A drizzle of olive oil
- A light coating of ricotta cheese on each eggplant slice
- Sprinkle of parmesan cheese
- Sprinkle of freshly cut basil leaves
- Sprinkle of shredded mozzarella
- A light sprinkling of breadcrumbs
- Repeat until you have 4-5 layers similar to the above-described layer.
- Place Layered Dish back into a 375°F oven for 10-15 minutes.
- After 10-15 Minutes, broil the top layer on low for 5-6 Minutes.
- Once out of the oven, let cool for 10-15 Minutes. Serve.
- Enjoy!
Nutrition Facts : Calories 955 calories, Carbohydrate 102 grams, Fat 47 grams, Fiber 18 grams, Protein 34 grams, Sugar 25 grams
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