Grandma's Baked Eggplant Parmesan

Grandma's Baked Eggplant Parmesan

My grandmother's easy Baked Eggplant Parmesan is a delicious vegetarian dinner that only requires 15 minutes of prep!  This recipe simplifies the classic Italian dish for a quick-prep, kid-friendly weeknight meal!

Grandma's Baked Eggplant Parmesan

THE RECIPE

INGREDIENTS

  • 3 tablespoons melted butter
  • ½ cup corn flake crumbs
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon salt
  • Dash of pepper
  • 1 small eggplant
  • 1 egg beaten
  • 1 cup marinara sauce
  • 2 ounces 1/2 cup shredded mozzarella cheese



INSTRUCTIONS

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


This recipe and image adapted from: www.theseasonedmom.com

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