Baked Eggplant Meal (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/4 cup Parmesan cheese, grated
02 -
1 medium eggplant, cut into 1/4-inch thick rounds
03 -
1 teaspoon dried basil leaves
04 -
1 cup panko crumbs
05 -
1 teaspoon dried oregano
06 -
2 tablespoons olive oil
07 -
8 oz mozzarella cheese, shredded
08 -
1/2 teaspoon garlic powder
09 -
Fresh basil, cut into thin strips (optional)
10 -
2 eggs
11 -
25 oz marinara sauce
12 -
1 tablespoon water
# Instructions:
01 -
Sprinkle the eggplant rounds generously with salt on both sides and arrange them on paper towels. After 15 minutes, turn the slices over, salt them again, and let them sit for another 15 minutes. Rinse the salt off and pat the slices dry to rid them of water and bitterness.
02 -
Warm up your oven to 375°F (190°C). Stir the panko crumbs, Parmesan cheese, oregano, basil, and garlic powder together in a shallow bowl. In a separate bowl, whisk the eggs with a splash of water.
03 -
Take each slice of eggplant, dunk it in the egg mix, then press both sides gently in the bread crumb mixture. Coat evenly before setting it aside.
04 -
Cover a baking sheet with foil and brush it with olive oil. Lay out the coated eggplant slices in one layer. Bake for 15 minutes, turn them over, then bake for another 10 minutes until both sides are golden brown and crispy.
05 -
Spread marinara sauce onto the crisp baked eggplant rounds, topping them off with shredded mozzarella. Return them to the oven for 10 more minutes, or just until the cheese melts and gets bubbly.
06 -
If you'd like, top with fresh basil before serving. These are tasty warm, paired with your favorite pasta or side.
# Notes:
01 -
Salting eggplant pulls out extra water and reduces bitterness, but skipping it won’t ruin the dish.