Best Easy Baked Eggplant Parmesan Recipes

Eggplant Parmesan Baked Quick and Easy image

Provided by mkef35

Categories Cheese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

3 medium eggplants
1 cup breadcrumbs
1 cup flour
1 egg
1/2 teaspoon salt
1 garlic clove
1 small red onion
2 cups tomato puree
1 teaspoon oregano leaves
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1/2 teaspoon oregano leaves (to garnish)
1 teaspoon olive oil, for drizzling on top
olive oil (for frying)

Steps:

Slice eggplant into 1 inch thick rounds, place in a shallow bowl, salt on both sides and set aside.
In a saucepan add 2 tablespoons olive oil ,chopped garlic and chopped onion and cook until onion is clear.
add 2 cups tomato puree and 1 tsp oregano leaves.
add salt and pepper to taste, stir, reduce heat and let simmer,.
rinse eggplant and pat dry.
dip eggplant in flour, dip in lightly beaten egg,then dip in breadcrumbs.
add oil to skillet and fry eggplant till golden brown on each side.
take 1/2 of the fried eggplant rounds and set in a baking pan or casserole dish.
add sauce onto each round.
add some shredded mozzarella to each one.
add another eggplant round.
add sauce and mozzarella to each one,.
top each one generously with grated parmesan.
garnish each with a few oregano leaves.
drizzle with oil , and bake in oven at 375 till cheese is melted and starting to become golden brown.

Nutrition Facts : Calories 401.3, Fat 14.5, SaturatedFat 5.3, Cholesterol 53.1, Sodium 708.7, Carbohydrate 54.4, Fiber 12.7, Sugar 12.4, Protein 17.3

EASY BAKED EGGPLANT PARMESAN image

Yield 4 servings

Number Of Ingredients 7

1 large eggplant, sliced lengthwise into 1/2-inch-thick pieces (about eight)
2 eggs, beaten with a fork
1 1/2 cup panko bread crumbs (sundried tomato or plain)
2 tablespoons extra-virgin olive oil*
1 jar pasta sauce (roasted vegetable or any variety)*
1 cup shredded mozzarella cheese*
1/2 cup shredded parmesan cheese

Steps:

Preheat oven with a baking sheet inside to 375°F. Coat eggplant slices with beaten egg, then bread with panko crumbs. Spread oil on hot baking sheet and place eggplant slices on it in a single layer. Bake 15 minutes, flip and bake another 10 minutes. Increase oven temperature to 475°F. In an 8 x 10-inch ovenproof dish, layer pasta sauce, then eggplant, and top with cheeses. Repeat, finishing with cheese. Bake until the cheese melts and turns golden in spots, about 15 minutes.