Eggplant Parmigiana

EGGPLANT PARMIGIANA

Oven Baked Breaded Eggplant - perfectly cooked eggplant and crispy on the outside!

Perfect with pasta or just with a tomato dipping sauce.
Servings

4

Prep time

30 min

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Ingredients

1 large eggplant cut in to ¼ - ½ inch slices
1 beaten egg
1 ½ cups All Purpose Flour
1 ½ cups bread crumbs
1 tsp kosher salt
2 tsp dried Italian herbs
½ tsp ground black pepper
2 tbs finely grated parmesan cheese (optional)
3 tbs olive oil

Instructions


  • Pre-heat oven to 400 oF.
  • Beat egg with 1 tbs of water
  • Add All Purpose flour to bowl large enough to dip eggplant slices
  • Mix breadcrumbs, salt, herbs, pepper and grated parmesan cheese (optional) into a bowl large enough to dip eggplant slices
  • Dip eggplant slice into egg wash and coat well. Then coat eggplant slice with flour, dip the floured eggplant back into egg wash and then into seasoned breadcrumbs and coat well. Place on cookie sheet. Repeat until all slices are breaded and ready for the oven.
  • When all slices are on cookie sheet, drizzle about 3 tbs of olive oil on and around eggplant.
  • Cook until eggplant slices are are golden brown.
Serve with pasta and tomato sauce (see recipe).


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