BY SAPORITO KITCHEN

EASY BAKED EGGPLANT PARM

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EGGPLANTS

2

INGREDIENTS

2 c

PANKO BREADCRUMBS

1 T

ITALIAN SEASONING

1 T

1 t

1/2 t

GARLIC  POWDER

KOSHER SALT

BLACK PEPPER

2

EGGS

2 T

WATER

2 1/2 c

2 c

1/2 c

MARINARA

MOZZARELLA CHEESE

PARMESAN CHEESE

OLIVE OIL SPRAY

RECIPE PREP

Scramble the eggs with the water in a shallow dish

Mix the breadcrumbs with the garlic powder, italian seasoning, salt & pepper in shallow dish

STEP 1

Slice eggplant and sprinkle generously with salt. Let them sit for an hour to sweat out extra moisture and bitterness.

STEP 2

Wash the eggplant slices to remove excess salt and pat them dry

STEP 3

Dip eggplant slices in egg mixture, then press them into the breadcrumb mixture to completely bread the slices

STEP 4

Spray or drizzle the eggplant slices with olive oil and bake for 25-30 minutes at 400˚ till browned 

STEP 5

Add 1/2 cup of the marinara to the bottom of 9x13 pan and add half of the breaded eggplant.

STEP 6

Top eggplant with 1 cup marinara, 1 cup mozzarella and 1/4 cup parmesan. Repeat with the remaining eggplant, marinara and cheeses.

STEP 7

Bake at 375˚ uncovered for 25-30 minutes until melty and bubbly.