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Eggplant parmesan

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Ingredients/Components

milk - 2 Tbsp
salt - 1/2 tsp
butter - 1/4 c
egg - 1 item
garlic powder - 1/4 tsp
Parmesan cheese - 1/2 c
shredded Mozzarella cheese - 2 c
black pepper - 1/4 tsp
dried oregano - 1/4 tsp
dry bread crumbs - 3/4 c
marinara or spaghetti sauce - 16 oz

How to make eggplant parmesan:

Preheat oven to 375°. Heat butter in jelly roll pan (15 1/2 x 10 1/2 x 1-inch) in oven until melted. Mix bread crumbs, salt, oregano, garlic powder, Parmesan and pepper in a pie plate. Cut eggplant (peeled) into 1/2-inch thick slices; cut larger slices in half. Mix eggs and milk. Dip eggplant into egg mixture; coat each piece with crumb mixture. Place in pan; turn each piece over to coat with butter. Bake, uncovered, 15 minutes. Turn and bake 5 more minutes until golden brown. Take out of oven. Sprinkle 1/2 of the cheese over slices. Spoon marinara sauce over cheese and sprinkle remaining cheese over the top. Bake 5 more minutes until cheese is melted.

Recipe categories: Eggs/dairy, Main dish, North american.

Rating:

3.4

Average rating: 3.4, total votes: 9

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