Side Pannel
Easy Eggplant Parmesan
Easy Eggplant Parmesan
- Recipe Submitted by maryjosh on 11/30/2019
Ingredients List
- 2 large eggplants or 3 medium eggplants
- 4 eggs
- 3-4 cups seasoned dry bread crumbs or make your own with plain breadcrumbs by adding garlic powder, onion powder, and dried parsley
- olive oil
- cooking spray
- 1 24 oz. jar spaghetti sauce
- 1 14.5 oz can fire roasted diced tomatoes
- 2 8 oz. cans tomato sauce
- 1 pound shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
- salt
Directions
Preheat oven to 350 degrees; depending on how thick you like your eggplant (thicker slices = less breading), cut it into 1/4"-1/2" slices.
Place eggplant in a colander and sprinkle generously with salt. Use way more than you would eat! Get the pieces really covered as much as possible. Let sit for approximately 30-45 minutes, then rinse and dry well.
Whisk eggs well in small bowl. Pour bread crumbs into second bowl. Heat olive oil to over medium-high heat to 350-375 degrees.
One at a time, dip eggplant slices in egg, then coat with bread crumbs. Place in oil and fry until golden brown, approximately 2-3 minutes per side. Place on paper towel covered plate to cool.
Mix spaghetti sauce, tomato sauce, & diced tomatoes in bowl.
Spray a large casserole dish with nonstick cooking spray. Layer half the eggplant in dish, then cover with half the sauce, 1/3 of the mozzarella, and half of the Parmesan cheese. Layer remaining eggplant over sauce & cheeses, then cover with remaining sauce and cheese.
Bake at 350 degrees for 40-50 minutes, until mixture is bubbly and cheese is golden brown. Let stand 10 minutes before serving.
Place eggplant in a colander and sprinkle generously with salt. Use way more than you would eat! Get the pieces really covered as much as possible. Let sit for approximately 30-45 minutes, then rinse and dry well.
Whisk eggs well in small bowl. Pour bread crumbs into second bowl. Heat olive oil to over medium-high heat to 350-375 degrees.
One at a time, dip eggplant slices in egg, then coat with bread crumbs. Place in oil and fry until golden brown, approximately 2-3 minutes per side. Place on paper towel covered plate to cool.
Mix spaghetti sauce, tomato sauce, & diced tomatoes in bowl.
Spray a large casserole dish with nonstick cooking spray. Layer half the eggplant in dish, then cover with half the sauce, 1/3 of the mozzarella, and half of the Parmesan cheese. Layer remaining eggplant over sauce & cheeses, then cover with remaining sauce and cheese.
Bake at 350 degrees for 40-50 minutes, until mixture is bubbly and cheese is golden brown. Let stand 10 minutes before serving.
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