My grandma's simple Baked Eggplant Parmesan is a flavorful veggie lover supper that just requires 15 minutes of prep! This formula rearranges the exemplary Italian dish for a fast prepare, kid-accommodating weeknight feast!

Certain formulas simply pose a flavor like home, and this eggplant Parmesan is unquestionably one of those suppers. It resembles a warm embrace or a moment transport back to my youth table.

I can practically close my eyes and see it: my 13-year-old self just strolled in the entryway from soccer training, Dad just got back home from work, and Mom is hurrying around the kitchen to get every one of us sustained, washed, and in bed for the night. The smell alone takes me back to those upbeat recollections!


Also try our recipe : Lemony Brussels Sprouts & Breadcrumb Spaghetti #lemon #vegan

Ingredients :
  • 3 tablespoons melted butter
  • ½ cup corn flake crumbs
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon salt
  • Dash of pepper
  • 1 small eggplant
  • 1 egg beaten
  • 1 cup marinara sauce
  • 2 ounces 1/2 cup shredded mozzarella cheese

Instructions :
  1. Preheat oven to 400F (200C).
  2. Pour melted butter into a 11 x 7-inch baking dish. Set aside.
  3. Place egg in a shallow dish. Set aside.
  4. In a separate shallow dish, combine corn flake crumbs, Parmesan cheese, salt and pepper. Set aside.
  5. Peel eggplant and cut into ¾-inch thick slices. Dip each slice in egg and coat with crumb mixture. Place in prepared baking dish.
  6. Bake for 20 minutes; turn slices and bake for an additional 15 minutes.
  7. Pour marinara sauce over eggplant and top with mozzarella cheese. Bake for 3 more minutes, or until cheese is just melted.
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