Crispy Baked Eggplant Parmesan As Bread Optional Cheese Garlic Cups Marinara Food Recipes

Crispy Baked Eggplant Parmesan

Jaral Castillo. Food Recipes. November 03rd , 2020.

Crispy eggplant is layered with herbs, tomato sauce, and cheese. Growing up, my mom’s eggplant parmesan recipe was one of my favorite things to eat. My family ate dinner together every night, and my mom always. Eggplant parmesan tastes very similar to regular chicken parmesan. This is the best eggplant parmesan recipe. The oven baking of the eggplant makes the dish special and the clean up is quicker. Bake until crispy, and then layer on delish marinara and parmesan for classic flavor. Dip each eggplant disk into the egg, and then cover generously in the dry mixture, arranging the breaded eggplant back into a single layer on the baking sheet. This eggplant parmesan is loaded with layers of crispy eggplant, sauce, and of course, lots of cheese. If eggplant parmesan is not yet in your repertoire, get ready to have your mind blown. Dredge them in flour, then in the egg wash and then in the bread crumbs. The cheesy flavor and crispy crust on these eggplant fries is just like fried eggplant parmesan dredge eggplant sticks in the flour, shaking off excess.

Serve with your favorite marinara, if desired. This baked eggplant parmesan recipe is made with stacks of crispy baked eggplant covered in your favorite tomato sauce and gooey melted mozzarella cheese. A healthier version of everyone’s favorite italian eggplant recipe, enjoy this vegetarian baked eggplant parmesan with pasta and. I found this cooking light recipe and really crispy and good, different from traditional baked and smothered eggplant parm. This is one healthy dish that’s sure to be on your weekly menu and the best thing is that it’s so easy to make. Let me teach you how. This crispy, deconstructed eggplant parmesan is irresistible. A few weeks ago, as i stood at the counter flouring, egg dipping, and breading two pounds of eggplant rounds, a little dolly screaming at my feet wanting nothing more than to be held at the height of this witching hour, i found myself asking. This crispy and delicious vegan eggplant parmesan has all of the flavor of your favorite italian classic without the dairy or eggs. Serve with pasta, crusty bread, or a green salad for a filling meal. The baked eggplant was crispy and the end dish was tender and cooked through without too much cheese.

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Crispy Baked Eggplant Parmesan

Stirring Crispy Baked Eggplant Parmesan.

INGREDIENTS:

  • 2 medium sized eggplants (about 2 pounds total)
  • salt
  • 2 tablespoons olive oil
  • 2 eggs (beaten)
  • 1 cup panko bread crumbs
  • 1/2 cup parmesan cheese (fresh grated)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 and 1/2 cups marinara sauce
  • 1 ½ cups shredded mozzarella
  • 2 tablespoon minced parsley optional (for garnish)

INSTRUCTIONS:

  1. Move oven rack so that is in the second from the top space. Preheat the oven to 400 degrees F. Brush 2 Tablespoons of olive oil on a large baking sheet and set aside.
  2. Cut the eggplant into lengthwise into planks about 1 inch thick. Sprinkle salt on both sides. Let sit for 30 minutes or longer.
  3. After 30 minutes, pat the eggplant dry with a paper towel, then season with salt and pepper.
  4. In one shallow dish, mix together panko bread crumbs, grated parmesan cheese, salt, pepper, garlic powder, oregano, and black pepper.
  5. In another shallow dish, whisk eggs.
  6. Dip one eggplant slice into the egg, allow excess to drip off. Then dip it into the bread crumb mixture until fully coated in the crumb mixture, and gently press with your hand to help the crumbs stick to the eggplant. Place on the prepared baking sheet, repeat with remaining slices of eggplant.
  7. Place baking sheet in oven on the second from the top rack. Bake for 20 minutes, then flip and bake for another 20 minutes, or until eggplant is tender and breading is golden.
  8. Pour 1/4 cup of marinara sauce over each piece of eggplant, then top with cheese. Place back in the oven and bake 10 more minutes, or until cheese it melted. Turn on broiler and broil for 2-4 minutes, until cheese is melted and bubbly.
  9. Garnish with chopped parsley if desired.

This vegan eggplant parmesan has been hanging out in my drafts folder for about a month now and finally, today, i get to share it with you. I especially loved the crumb baked crispy eggplant slices. Line a large baking sheet with paper towels. Season eggplant slices all over with salt and place on baking sheet in a single layer. Working in batches, toss eggplant in flour then dip in eggs and dredge in panko. My recipe features crispy edges of the baked eggplant that peak through light layers of a simple homemade tomato sauce and irresistible melted mozzarella cheese. It’s a meatless one and. These heavenly eggplant parmesan sandwiches make for an easy and delicious hot lunch. In more traditional eggplant parmesan, breaded eggplant is layered with tomato sauce and cheese, and then baked until bubbly. In a shallow dish mix bread crumbs, parmesan cheese, and italian seasoning (or just use italian breadcrumbs). Brush eggplant slices with mayonnaise mixture and then coat in breadcrumb mixture.

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