Baked Eggplant Parmesan
Serves 430 mins prep40 mins cook
Instead of frying your eggplant parmesan tonight, bake it instead! The eggplant is prepared the same exact way: dipped in a mixture of milk and eggs, then coated with a mixture of breadcrumbs, parmesan, black pepper, oregano and salt. Instead of throwing it into the fryer, though, you'll place the eggplant onto a prepared baking sheet and bake for 25 minutes, or until the Baked Eggplant Parmesan is golden brown and delicious! Serve with tomato sauce, and enjoy warm!
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What you need
Instructions
1 Preheat the oven to 375°F. 2 Slice the eggplant into 1/2" pieces. Sprinkle both sides with salt. Set aside for 15 minutes. 3 While the eggplant slices are sitting, break the eggs and combine them with the milk, whipping them together in a bowl. Set this bowl aside. 4 On a large plate, combine the bread crumbs, parmesan, black pepper, oregano and sea salt. Using a fork, combine the ingredients. 5 Using a paper towel, dab both sides of each eggplant slice to remove the liquid that came to the surface. 6 Dip the eggplant slice into the egg mixture, then transfer it to the bread crumb and spice mixture. 7 Coat the slice on both sides, then transfer to a greased baking sheet. 8 Bake at 375 for 25 minutes, or until light brown and crispy. 9 Serve warm with Simple Red Sauce, and enjoy!View original recipe
