Cheesy Eggplant Parm

Preheat oven to 450 degrees

Cheesy Eggplant Parm
Cheesy Eggplant Parm

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    tbs flour

  • 1/4

    tsp pepper

  • 2

    eggs, beaten

  • 1

    egg white, beaten

  • 3/4

    c unseasoned bread crumbs

  • 1 1/4

    lbs eggplant,cut crosswise into 1/4" thick rounds

  • 1-24

    oz marinara sauce

  • 1 1/2

    c mozzarella

  • 6

    tbs grated parmesan

Directions

Coat two baking sheets with cooking spray. On plate combine flour and pepper. In lrg bowl whisk eggs and egg white. On another plate spread out breadcrumbs. Coat eggplant pieces with flour, then egg, then breadcrumbs, place on prepared pan. Bake 10 mins, then flip and switch positions of pans, bake another 10 mins. Coat 8" square pan with cooking spray. Spread with 1/2 c sauce. Arrange 1/3 eggplant slices in single layer, top with 1/2 c sauce and 1/2 c mozz and 2 tbs parmesan. Repeat layers two more times. Reduce oven to 350 degrees. Bake until cheese melts and casserole is brown, 25-30 mins. let rest 5 mins

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