Easy Eggplant Parm - Not Just
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Easy Eggplant Parm

Welcome to Red Sauce Heaven with this homemade eggplant parm.

SIZE

Serves: 4-6

PREPARATION

35 minutes

DIFFICULTY

overhead shot of eggplant parmesan

Make this Italian-American favorite at home. Serve with a side of spaghetti or a big green salad and see what Sunday red sauce dreams are made of. *Chef’s kiss*

 

Ingredients

Process

2
eggs, beaten
1 cup
Italian style breadcrumbs or gluten-free panko
2 lbs.
globe eggplant (about 2 small to medium sized) cut into 1/4 inch slices.
3 Tbsp
olive oil, divided
2 16 oz. jars
not just pasta sauce
2 1/4 cups
shredded mozzarella cheese
1 cup
basil, torn
2

Set a wire rack over a cookie sheet, or line a large plate with paper towels. In a nonstick 12-inch skillet over medium, heat 1 tablespoon of the olive oil until shimmering. Add 6 breaded eggplant rounds and cook until each side begins to turn golden brown, 3-5 minutes per side. Transfer to the rack or plate, and continue cooking the eggplant in batches, adding 1 tablespoon of olive oil to the pan each time.

4

Bake for 30 minutes, remove the foil, and bake for another 10-15 minutes until browned and bubbling. Top with torn basil and serve.

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