Eggplant Parmesan
Classic for a reason, Italian Baked Eggplant Parmesan is comfort food at its best. The breaded eggplant slices are covered with mozzarella, Parmesan, basil and tomato sauce, and baked until bubbly.
Ingredients
- 4 eggs
- salt
- 1/2 cup flour
- lemon zest
- 1/2 teaspoon of basil
- 1/3 cup grated Parmesan
- 26 oz of pasta or homemade sauce
- 1.5 to 2 lbs of ¼ inch sliced eggplant.
- 2 cups of Italian breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 cup grated Parmesan
- 1/4 cup chopped fresh parsley or basil
- 16 oz grated mozzarella cheese
Instructions
First, preheat the oven to 425 degrees F. Prepare two baking tins with parchment paper and set aside.
Then, slice the eggplant about 1/4 inch thick on a wire rack or saucepan. Sprinkle generously with salt. Leave to rest for 20 minutes.
Whisk eggs together in a shallow bowl. In a second shallow bowl, add the flour. In a third bowl, combine the breadcrumbs, Parmesan, lemon zest, garlic powder and basil. Set the three bowls aside.
Once the eggplant has rested, rinse well under cold running water and pat dry.
Dredge each eggplant slice first in the flour, then in the egg and finally in the breadcrumb mixture.
Place each eggplant slice on molds covered with parchment paper. Spray with cooking spray if desired.
Bake for 5 minutes, then flip and bake for 5 more minutes or until golden brown. Remove from the oven and reduce the temperature to 375 ° F.
Spread a thin layer of pasta sauce on the bottom of a 9x13 dish. Layer 1/3 of the eggplant, herbs, mozzarella cheese, Parmesan.
Repeat the layers ending with cheese. Bake for 30 to 35 minutes or until golden brown and bubbling. Happy Cooking Time.
