Baked Eggplant Parmesan is a great vegetarian friendly dish that will have everyone smacking their lips, lining up for seconds.
I love the relatively easy and short prep time with our Baked Eggplant Parmesan recipe. It can make a good appetizer or a full meal with the crisp and crunchy eggplant along with the filling fresh mozzarella.
Gather your ingredients, wash the eggplant, and cut into 1/4 inch slices
Lay out the slices and sprinkle them with pinches of salt and let them rest for 15 minutes to draw out moisture
Crack the eggs and put them in a medium bowl
Whisk together the eggs
Use another medium bowl to combine the spices, Parmesan cheese, and breadcrumbs
Spray or grease a nonstick baking tray & preheat the oven to 420 degrees
Once the resting time is up, gently wipe off any moisture from the slices
Using only one hand, dip each slice in the egg wash. Let some excess drain off and set it in the breading bowl
Use your other hand to cover the tops and flip the slices in the breading.Despite my photo showing exactly opposite this advice, try to hold the slices by the edges only. Don’t pinch the tops and bottoms or you will wipe off the breading.It will take several flips and coatings on each slice to get the desired even layering
Once they’re coated set them on the baking tray
Once they’re all breaded and the oven is preheated, bake them in the oven for 15 min
Put a light dusting of Thyme, Oregano, and Basil on the fresh mozzarella
After the 15 minutes is up take them out of the oven and flip each slice
Add a dollop of marinara sauce, put the fresh mozzarella on top and put them back in the oven for another 15 minutes
Once the mozzarella is melted or the 15 minutes is up take them out of the oven
Plate, season with dash of black pepper, share it with us on Twitter or Instagram and enjoy!