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Preheat your oven to 400 degrees f. Season flour and eggs with salt and pepper. Dredge each eggplant slice in flour, and then in the egg wash mixture. Set aside. Heat olive oil in a pan over medium heat until it reaches 375°. Brown slices of eggplant on each side in the hot oil.

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Preheat the oven to 450 degrees F. Using some extra-virgin olive oil, oil a baking sheet. Slice each eggplant into 6 pieces about 1 to 1 1/2 inches thick. Lightly season each disk with salt and pepper and place on the oiled sheet. Bake the eggplant at 450 degrees F until the slices begin turning deep brown on top, about 12-15 minutes.

Recipe Skillet Eggplant Parm Recipe Easy vegetarian dinner

First, the eggplant. Instead of deep-frying it, Ina roasts the seasoned eggplant slices in the oven, which makes for an easier and (mildly) healthier casserole.

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Let stand for 30 minutes. Rinse. Pat dry. Set aside. Mix egg, milk and olive oil and place into a bowl. Mix bread crumbs and grated parmesan cheese in another bowl. Dip each slice into flour, toss lightly to remove excess flour and then dip quickly into the egg and milk mixture.

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Slice the eggplants into 1/4 to 1/2-inch thick rounds. Lay the eggplant slices out on a rack over a rimmed sheet pan (or on several layers of paper towels). Sprinkle both sides of the eggplant rounds lightly with salt. Let the eggplant rounds sit and release moisture for at least 1 hour and up to 2 hours.

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Preheat oven 375°F. Moisten eggplant slices and coat lightly in flour. Quickly brown slices in hot oil, dusting each side generously with seasoned salt and the parmesan cheese. When fork tender and golden brown transfer to jelly roll pan. Cover loosely with foil and bake about 20-25 minutes or until tender.

Easy Eggplant Parmesan Recipe

Place flour in another large shallow bowl. Pour enough oil into a large skillet to cover the bottom about 1/4-inch high. Place over medium heat and warm. Dip eggplant in milk or water to moisten. Move to flour bowl and press each side in flour to lightly coat. Place floured eggplant slices on a plate.

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Reduce the oven temperature to 350 °F (177 °C). Place the four large eggplant slices evenly spaced apart in an eight by 12-in (30.5-cm) brownie pan. Spread 1/4 cup tomato sauce over each slice and top with a teaspoon of basil. Place a piece of mozzarella over each and sprinkle one teaspoon of grated Parmigiano.

Eggplant Parm

Preheat the oven to 400°F. Brush a baking dish with olive oil. Cover the bottom of the dish with 1/3 of the marinara sauce. Arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce, followed by another layer of eggplant. Sprinkle the shredded mozzarella cheese over the top.

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Instructions. Preheat the oven to 450 degrees F. Using some extra-virgin olive oil, oil a baking sheet. Slice each eggplant into 6 pieces about 1 to 1 1/2 inches thick. Lightly season each disk with salt and pepper and place on the oiled sheet. Bake the eggplant at 450 degrees F until the slices begin turning deep brown on top, about 12-15 minutes.

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Thinly slice the eggplant (a little less than ¼ inch), place in a bowl and toss with approximately 1 teaspoon of salt. Let sit then drain. Lightly towel dry. Dip the slices in flour, shake out any excess, then fry in hot oil until golden and tender. Move to a paper towel lined plate and drain.

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Bake for 15 minutes. Turn the slices and rotate the pans in the oven and bake for another 10 minutes, until tender. Leave the oven at 400°F. In a 10×14×2-inch ceramic baking dish, spread 1/3 of the marinara sauce. Arrange a third of the eggplant on top in one layer. Scatter a third of the basil, a third of the mozzarella, a third of the goat.

Healthy Baked Eggplant Parmesan Recipe

Combine the breadcrumbs, salt, garlic powder, parsley, and parmesan on a plate. Dip the eggplant slices in the egg and then dredge them in the breadcrumbs. Set on a plate and keep going until you finish all of the eggplant slices. Add about ½ an inch of olive oil to a frying pan on the stovetop on medium-high heat.

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Bake the eggplant at 450 degrees F for 12 to 15 minutes or until the tops become deep brown. Remove the eggplants from the oven and transfer them to a plate and let cool. Lower oven temperature to 350 degrees F. In an 8x12 inch brownie pan, place the eggplants with even spaces apart. Spread ¼ cup tomato sauce and sprinkle with 1 tsp of basil.

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Measure egg wash ingredients (egg and milk) into a bowl and whisk together. Coat eggplant slice completely in flour. Next, coat the flour covered slice in egg wash mixture. Coat with breadcrumbs until completely covered and place on a plate to the side. Repeat steps until all of the eggplant slices have been coated.

Eggplant Parmesan Recipe

Preheat oven to 400°. In a baking dish or casserole dish, line the bottom with a thin layer of tomato sauce. On top of the tomato sauce goes a thin layer of fried eggplant. Top the eggplant with provolone cheese and a sprinkle of grated Romano cheese. Repeat steps 2-4 until you reach the top of the baking dish.