Layered baked eggplant parmesan
Layered Baked Eggplant Parmesan is a Mediterranean dish perfect for a cozy dinner. It's rich in vitamins and minerals, serving 4 people. Enjoy making this dish during the fall season.
Ingredients
dry bread crumbs
108 ml
eggplant
2 medium
free range eggs
2 large
italian seasoning
2 tsps
onion powder
2 tsps
parmigiano reggiano
100 g
shredded mozzarella
224 g
tomato sauce
708.74 g
water
4 Tbsps
Method
- Preheat oven to 375 degrees Fahrenheit.
- Place a sheet of aluminum foil on baking sheet. Spray with olive oil cooking spray. Slice ends off of eggplant and peel skin off with a vegetable peeler. Slice into inch pieces.In a shallow container, add eggs and water.
- Whisk to combine. In a separate container, add breadcrumbs, Italian seasoning and onion powder.
- Mix together. Dip eggplant slices into egg mixture.
- Let excess drip off and then dip into breadcrumbs. Coat evenly with breadcrumbs, pressing them onto the sides.
- Place on baking sheet. Spray tops lightly with olive oil spray.
- Place in oven and cook for 20 minutes. Flip over and cook for another 20 minutes, until the tops are golden brown.
- Remove from oven. In a 8 by 8 baking sheet, add a cup of tomato sauce to the bottom spread evenly.
- Add 4 slices eggplant. Top with cup cheese and cup shredded Parmesan cheese.
- Add 3 more layers of sauce, eggplant and cheese.
- Place back in oven and bake till cheese gets slightly browned on top, about 15 minutes. ENJOY!
Nutrition:
Carbs
55 g
Fat
24 g
Protein
34 g
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