Baked Eggplant Parmesan Recipe Easy

Dip each slice in egg and coat with crumb mixture.

Baked eggplant parmesan recipe easy. Easy baked eggplant parmesan 1 large eggplant sliced lengthwise into 1 2 inch thick pieces about eight 2 eggs beaten with a fork 1 1 2 cup panko bread crumbs 2 tablespoons extra virgin olive oil 1 25 0 ounce jar marinara sauce 1 cup shredded mozzarella cheese 1 2 cup shredded parmigiano. Allow to sit for at least 3. Place beaten egg into a shallow dish and breadcrumbs onto a large plate. Sprinkle both sides of each slice with salt.

Peel eggplant and cut into inch thick slices. Preheat oven to 375 degrees. Grease a baking sheet. Season both sides of each eggplant slice with salt then set aside.

In a wide shallow bowl whisk together eggs and 2 tablespoons water. Preheat oven to 375 degrees then coat a large baking sheet and a 9 x 13 baking dish with cooking spray. Dip eggplant slices in egg mixture letting excess drip off then dredge in breadcrumb mixture coating well. Line a large baking sheet with paper towels.

Season eggplant slices all over with salt and place on baking sheet in a single layer. Top with another layer of paper towels and continue to layer as. Directions step 1 place eggplant slices in a colander. Turn slices and bake for an additional 15 minutes.

Bake for 20 minutes. Step 3 mix bread crumbs and 1 4 cup parmesan cheese together in a bowl. Step 2 preheat oven to 350 degrees f 175 degrees c. Step 4 dip eggplant.

Place on baking.