I posted this pic on Instagram this week (@emily8463), and I got a few requests for the recipe! This baked eggplant Parmesan was so easy, and so stinking delicious. I am not a big fan of leftovers for lunch, I prefer sandwiches or salads if I have the choice, but this.....This was my lunch for the two days following making it, and by choice :)
I am planning on making again next week! Hubby liked it too, and he is usually not a fan of "meatless" meals :)
Go ahead and try this recipe out! You won't regret it!
Easy Baked Eggplant Parmesan
Place a large rimmed baking pan in the oven (I had to use 2 pans because of the amount of eggplant slices I ended up having); preheat the oven to 375°F. Meanwhile, coat eggplant slices with egg, then coat each slice on both sides with bread crumbs. Spread oil on the hot baking sheet and arrange eggplant slices on it in a single layer. Bake 15 minutes, flip and bake another 10 minutes, or until golden brown. (This will get your slices crispy and delicious)
Increase the oven temperature to 475°F. In an 8x10-inch ovenproof dish, layer half of the sauce, then 1/2 the eggplant, and top with 1/2 of the cheeses. Repeat with remaining half of ingredients, finishing with cheese. Bake until cheese melts and is golden brown in spots, about 15 minutes.