Recipe Cheat Sheet

Eggplant Parmesan

8 servings · prep 50 min · total 120 min

Preheat oven to 400°F
Oil 2 rimmed baking sheets
Grease a 9x13-in baking dish
2 large (about 2 1/2 lb) eggplants, cut into 1/2-in roundssalt, drain 30 min, pat drydredge indip incoat indrizzle with, bake 400°F 20 to 25 min, turning oncelayer in the dish in 3 rounds: sauce, eggplant, cheesesbake 375°F 30 to 35 min until bubbly, rest 10 min
1 tsp kosher salt
1 cup all-purpose flour
3 large eggs, beaten
3 cups Italian seasoned breadcrumbs
1/4 cup olive oil
4 cups marinara sauce
1 lb mozzarella, shredded
3/4 cup Parmesan, grated
Recipe Cheat Sheet
Card image

Eggplant Parmesan, written out

Makes 8 servings. Prep 50 min, cook 1 hr, ready in 2 hr.

Ingredients

  • 2 large (about 2 1/2 lb) eggplants, cut into 1/2-in rounds
  • 1 tsp kosher salt
  • 1 cup all-purpose flour
  • 3 large eggs, beaten
  • 3 cups Italian seasoned breadcrumbs
  • 1/4 cup olive oil
  • 4 cups marinara sauce
  • 1 lb mozzarella, shredded
  • 3/4 cup Parmesan, grated

Before you start

  • Preheat oven to 400°F.
  • Oil 2 rimmed baking sheets.
  • Grease a 9x13-in baking dish.

Directions

  1. Salt, drain 30 min, pat dry: eggplants, kosher salt.
  2. Dredge in: step 1, all-purpose flour.
  3. Dip in: step 2, eggs.
  4. Coat in: step 3, Italian seasoned breadcrumbs.
  5. Drizzle with, bake 400°F 20 to 25 min, turning once: step 4, olive oil.
  6. Layer in the dish in 3 rounds: sauce, eggplant, cheeses: step 5, marinara sauce, mozzarella, Parmesan.
  7. Bake 375°F 30 to 35 min until bubbly, rest 10 min: step 6.

More Vegetarian

Based on: [1] [2] [3] [4]