This is a basic baked eggplant recipe, which I used for the foundation of eggplant parm.
1 Eggplant, sliced in 1/2" thick slices
8 oz shredded Mozerella Cheese
1 C pasta sauce.
Grease a baking dish with 1 TBS+ Olive Oil
Pan 1: 1/2 C flour seasoned with 1.5 Tsp Black Pepper & Salt
Pan 2: Egg wash 1 Egg with 1/4 C Water or Milk
Pan 3: combine
1/3 C Breadcrumbs
1/3 C Parmesian cheese
1.5 -2 TBS Italian Seasoning
1 Tsp Garlic Powder
Dredge eggplant slices through flour, then egg wash, then breadcrumb mixture, place in oiled baking dish.
Bake at 350 for 15 minutes
Top slices with cheese, bake until melted.
Remove, top with pasta sauce, return to oven if you want it heated through. Or serve as is.
1 Eggplant, sliced in 1/2" thick slices
8 oz shredded Mozerella Cheese
1 C pasta sauce.
Grease a baking dish with 1 TBS+ Olive Oil
Pan 1: 1/2 C flour seasoned with 1.5 Tsp Black Pepper & Salt
Pan 2: Egg wash 1 Egg with 1/4 C Water or Milk
Pan 3: combine
1/3 C Breadcrumbs
1/3 C Parmesian cheese
1.5 -2 TBS Italian Seasoning
1 Tsp Garlic Powder
Dredge eggplant slices through flour, then egg wash, then breadcrumb mixture, place in oiled baking dish.
Bake at 350 for 15 minutes
Top slices with cheese, bake until melted.
Remove, top with pasta sauce, return to oven if you want it heated through. Or serve as is.
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