BAKED EGGPLANT PARMIGIANA RECIPE BY TASTY

Baked Eggplant Parmigiana Recipe by Tasty image

Provided by Anthony Ashmore

Yield 4 servings

Number Of Ingredients 20

4 large eggplants
1 cup unseasoned breadcrumbs
½ cup parmesan cheese
1 tablespoon fresh parsley, chopped
2 tablespoons fresh basil, chopped
1 tablespoon salt
1 teaspoon black pepper
3 tablespoons flour
4 eggs, beaten
4 tablespoons half & half
5 tablespoons olive oil
2 tablespoons olive oil
4 tablespoons fresh basil, chopped
¼ cup ricotta cheese
½ cup whole milk mozzarella, shredded
4 tablespoons parmesan cheese
2 cups marinara sauce, (store-bought or homemade)
1 tablespoon salt
1 tablespoon pepper
¼ cup breadcrumb

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!