We are going to talk about eggplant today! Guys, have you ever eaten eggplant? I think it’s the kind of food you either hate it or love it. I was always curious as to what it tasted like, being purple and all but once I gave it a chance, I found I totally loved the stuff. Not only did I become addicted to Eggplant Parmesan but I was loving those Italian bakery sandwiches loaded up with grilled eggplant as well. I mean, wow!!! Eggplant is dang tasty! Who’d have thought.
As I said, I was smitten, addicted and almost obsessive over eggplant. I was stopping at this little Italian bakery 2 to 3 times a week. Geez! Talk about pricey!! I figured I better learn to make my own Eggplant Parmesan or go broke eating out every second night.
Making my own Eggplant Parmesan wasn’t quite as daunting as I first thought it would be. All I had to do is peel and slice the eggplant. Dip the slices in an egg mixture, roll it in breadcrumbs (I used Panko because you get crispy without the frying) and arrange the eggplant on a baking sheet and bake. Layer the crispy eggplant slices in a baking dish, top with tomato sauce and cheese, and do it again! Now what was all the fuss?? Easy peasy.
This Easy Baked Eggplant Parmesan recipe is the bomb. The kids whined and complained about how “ewww” it was going to be but when that first forkful of eggplant, tomato sauce and cheese hit their tongue let me tell you, there wasn’t one kid that didn’t finish their plate. Yay! Way to go mom! Dinner was a success.
I am going to share my recipe with you guys, I hope you totally love it but don’t blame me if you get all obsessed with Eggplant Parmesan 😉
- 1 eggplant, peeled and sliced (about 1/2 inch thickness)
- 1 teaspoon salt (to salt the eggplant)
- 1 egg, beaten with 1 tablespoon of water
- 1/2 cup Panko bread crumbs
- 1/2 cup Parmesan grated cheese and 1 tablespoon for topping
- 1/2 teaspoon italian seasoning
- 1/2 teaspoon garlic powder
- salt and pepper
- 3 cups of chunky marinara sauce
- 1 cup mozarella cheese, grated
- Preheat oven to 375 degrees.
- Brush a baking sheets with oil; set aside.
- In a bowl, whisk together eggs and 1 tablespoons water.
- In another bowl, combine Panko breadcrumbs, 1/2 cup Parmesan and italian seasoning.
- Dip eggplant slices in egg mixture, letting excess drip off.
- Dredge in breadcrumb mixture, coating well; place on baking sheets.
- Bake until golden brown on bottom, 20 to 25 minutes.
- Turn slices; continue baking until browned on other side, 20 to 25 minutes more.
- Remove from oven; raise oven heat to 400 degrees.
- Spread 1 cup sauce in a 8 x 8 inch baking dish.
- Arrange half the eggplant in dish; cover with 1 cup sauce.
- Then 1/2 cup mozzarella.
- Repeat with remaining eggplant, sauce, and mozzarella.
- Sprinkle with remaining 1 tablespoons Parmesan.
- Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes.
- Let stand 5 minutes before serving.