My grandma's simple Baked Eggplant Parmesan is a tasty veggie lover supper that just requires 15 minutes of prep! This formula disentangles the exemplary Italian dish for a speedy prep, kid-accommodating weeknight supper!
Certain formulas simply pose a flavor like home, and this eggplant Parmesan is unquestionably one of those suppers. It resembles a warm embrace or a moment transport back to my youth table.
I can practically close my eyes and see it: my 13-year-old self just strolled in the entryway from soccer training, Dad just returned home from work, and Mom is running around the kitchen to get every one of us bolstered, washed, and in bed for the night. The smell alone returns me to those upbeat recollections!
You can serve this with Vegan Creamy Chipotle Pasta
My grandmother's easy Baked Eggplant Parmesan is a delicious vegetarian dinner that only 15 minutes of prep!This recipe simplifies the classic Italian dish for a quick-prep, kid-friendly weeknight meal!
Ingredients
- 3 tablespoons melted butter
- ½ cup corn flake crumbs
- ¼ cup grated Parmesan cheese
- ½ teaspoon salt
- Dash of pepper
- 1 small eggplant
- 1 egg beaten
- 1 cup marinara sauce
- 2 ounces 1/2 cup shredded mozzarella cheese
Instructions
- Preheat oven to 400F (200C).
- Pour melted butter into a 11 x 7-inch baking dish. Set aside.
- Place egg in a shallow dish. Set aside.
- In a separate shallow dish, combine corn flake crumbs, Parmesan cheese, salt and pepper. Set aside.
- Peel eggplant and cut into ¾-inch thick slices. Dip each slice in egg and coat with crumb mixture. Place in prepared baking dish.
- Bake for 20 minutes; turn slices and bake for an additional 15 minutes.
- Pour marinara sauce over eggplant and top with mozzarella cheese. Bake for 3 more minutes, or until cheese is just melted.
Read more our recipe Keto Pizza- Grilled Chicken and Spinach
Source : https://bit.ly/2LGP5ZH
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