Baked Eggplant Parmesan Recipe

     Are you ready for a surprisingly easy, overwhelmingly delicious, vegetarian, low-carb, baked to absolute perfection, cheesy, Italian recipe? Did you even know something like that could exist? 

Let’s go. 

Baked Eggplant Parmesan
Serves 4-5

-2 Large Eggplants, Peeled and Sliced into Rounds 
-2 Cups Reduced-Fat Mozzarella Cheese
-2 Cups Parmesan Cheese
-3 Cups Pasta Sauce
-1 Teaspoon Dried Basil 
-2 Cups Italian Breadcrumbs 
-2 Eggs, Lightly Beaten

1. Preheat oven to 350 degrees F. 
2. Line a large baking sheet with aluminum foil. 
3. Dip eggplant rounds into egg and then into italian breadcrumbs to coat. 
4. Place in a single layer on baking sheet and bake for 10 minutes, flipping once halfway through. 
5. In a large baking dish, coat spaghetti sauce in an even layer on the bottom. 
6. Next comes eggplant. 
7. Now, add some cheese. 
8. Repeat, ending with cheese. 
9. Sprinkle basil on the top. 
10. Bake for 35 minutes. 

     You might be tempted to eat the whole pan by yourself, but try to save some for someone else. This recipe is tried and true. I make this when we are having company and it’s always a big hit. And the best part is, you only have one dish to clean! 

*This recipe was adapted from “Eggplant Parmesan II” on allrecipes.com* 

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