Baked Eggplant Parmesan Recipe Food Network

With switched up ingredients and creative twists our most popular variations elevate this classic from familiar to fabulous.

Baked eggplant parmesan recipe food network. Directions arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Lightly beat egg whites in a large bowl and place bread crumbs parmesan garlic and basil in another large bowl. Dredge eggplant slices in the egg whites then bread crumbs on both sides. In a large bowl whisk together the 1 1 2.

For the roasted red pepper tomato sauce. Add the tomatoes bring to a boil and cook stirring occasionally until thickened about 25 to 30. Preheat the oven to 400 degrees f and arrange three racks evenly spaced. Spread 2 cups sauce in a 9 by 13 inch.

Add the onion and cook until soft. Add the garlic and red pepper flakes and cook for 1. Eggplant parmesan recipes eggplant parmesan is the ultimate comfort food. In a wide shallow bowl whisk together eggs and.

Transfer the eggplant to a colander in the sink and rinse well under cold running water. Lay the eggplant in one layer on three sheet pans and brush both sides with olive oil using all the oil. Directions preheat oven to 375 degrees. Heat the oil in a large dutch oven over medium high heat.

Brush 2 baking sheets with oil. Dip eggplant slices in egg mixture letting excess drip off then dredge in breadcrumb mixture coating well. Bake eggplant on each side for about 20 minutes or until easily pierced with a fork.