Once the eggplant is done sweating, rinse the slices in a colander and then pat dry with paper towels. Sprinkle Parmesan cheese over the entire mixture. Sauté until soft, about 10 minutes. Add marinara sauce on top, sprinkle with mozzarella, and bake for 3-5 more minutes (until the cheese melts). Lay in an even layer on the baking sheet. Arrange the breaded eggplant slices in the buttered dish. Preheat oven to 350F and arrange breaded slices onto sheet pan that is brushed with 1-2 Tablespoons of olive oil. Slice eggplant into 1/4 inch rounds. Instructions. Flip the eggplant slices, then continue baking for 15 more minutes. Place the eggplant, tomatoes, and provolone cheese in the baking dish, alternating them in an overlapping manner. How to make Baked Italian Eggplant Cutlets: Slice the eggplant, salt it, and let it rest. Toss to combine. Whisk eggs and milk in another shallow bowl. Bake for 20-25 minutes until the cheese is melted and starts to turn slightly golden around the edges and the eggplant is cooked to your liking. Bread the eggplant: dip in the flour first, then in the egg, and lastly in the breadcrumb mixture. Let sit for at least one hour, or longer if you have time. Coat the eggplant with the flour and shake off the excess. On another plate, spread the flour. All of the delicious flavors you love of a classic eggplant parmesan recipe, yet baked with a crispy breading instead of fried! Set aside. Preheat the oven to 350ºF. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. 3. Spray them with oil and bake for about 20 minutes at 425°F. Dip eggplant slices in egg mixture, letting excess drip off. Place the sliced eggplant on a baking tray and dust both sides with table salt. Set aside. Cool on a wire rack. Preheat oven to 375 degrees. Step 2 Preheat oven to 350 degrees F (175 degrees C). Step two. You want 24 slices of eggplant. One at a time, dip your eggplant rounds into the egg wash, dredge them into the crumb mixture, then place them onto a baking sheet. Spray each piece with Extra Virgin Olive Oil. Slice the eggplant into ½ inch thick rounds. Cover chicken with the eggplant slices. Repeat the second layer with the remaining eggplant slices, sauce, and cheeses. Serve. Heat oven to 425°F. Layer 1: Place 2 tablespoons tomato mixture on the bottom (covering about 10 inches by 8 inches). Preheat the oven to 450 degrees F. Put 2 tablespoons olive oil and the garlic in a large skillet and place over medium heat. Place coating mix in pie plate. Lay between two layers of paper towels for 15-20 minutes to drain moisture from eggplant, then discard paper towels. In another medium-sized shallow dish, combine the panko, 1 cup Parmesan cheese, oregano, thyme, red pepper flakes, salt, and several grinds of pepper. Then spread 1 cup of the sauce over the eggplant and top with 1 cup of the mozzarella cheese and ¼ cup of the parmesan cheese. Preheat the oven to 400°F and line 2 baking sheets with parchment paper. Bake in 400 degrees F oven for 15 minutes, then flip each disk and baked for 7 more minutes. In a medium-sized shallow dish, whisk the eggs and almond milk. In a wide, shallow bowl, whisk together 2 eggs and 2 tablespoons water. Bake at 400 degrees for 20-25 minutes, until the cheese is golden brown and the eggplant parmesan is nice and bubbly. In a small bowl, whisk the eggs and water and set aside. Beat eggs in a separate bowl with 1 tablespoon of water. Pour remaining sauce over. Spray a rimmed baking sheet with vegetable cooking spray. Lightly salt eggplant slices. To create two layers, use half of the ingredients at a time. fresh basil. Layer bottom of deep dish with tomato sauce. In a medium sized bowl mix the panko, oregano, black pepper and sea salt. Repeat, finishing with the cheese. Add flour to a shallow bowl. Step 3 Dip eggplant in egg whites, then in coating mix, turning to evenly coat both sides of each slice. Lightly drizzle a oven proof baking dish or pan with a tablespoon or two of olive oil. Line two large baking sheets with parchment paper and coat with cooking spray. Place a large rimmed baking sheet in the oven; preheat the oven to 375°F. Next, dip them in a beaten egg and dredge in almond meal. Empty to half the contents of your pomodoro sauce into the bottom of your baking dish. Slice eggplant into 1 inch thick rounds, place in a shallow bowl, salt on both sides and set aside. Then layer: eggplant slices, mozzarella, a spoonful of marinara, and shredded parmesan. 6 cups (48 ounces) store-bought chunky tomato sauce or homemade Chunky Tomato Sauce 1 1/2 cups shredded mozzarella Directions Step 1 Preheat oven to 375 degrees. Place a layer of eggplant slices in the sauce. Using one hand for the milk and the other for the panko will make this a lot less messy. Layer 2: Repeat for 2nd layer. Preheat the oven to 350° F. Combine breadcrumbs, 1/2 cup of parmesan cheese, and fresh herbs, on a plate and set aside. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper. Slice the eggplant into 1/2 inch thick slices, then dip into the beaten egg. Preheat the oven to 400 degrees. 1 lb mozzarella cheese, shredded. Layer in single layer onto baking sheet and bake for 25 minutes. Pre-heat your oven to 400 degrees Fahrenheit. Serve warm, garnished with extra Parmesan (and basil, if desired). Slice the eggplant into ½ inch thick rounds. Layer 2: Repeat for 2nd layer. Cut the ends off of the eggplants. Step 2 Beat the eggs in a shallow bowl with a fork or whisk. Put back into the oven for around 5 minutes (you just want to heat the sauce and melt the cheese here). Assemble the eggplant parmesan casserole. Using fresh paper towels, wipe the tops of the eggplant to remove excess salt and firmly press to release any remaining liquid. Sprinkle with half the basil and Parmesan cheese. Janice Crain. After 20 minutes, using fresh paper towels, pat the excess water and salt off your eggplants. Step 2 Dip eggplant slices in beaten egg, then in bread crumbs to coat. Heat your favorite marinara sauce in a sauce pot. Spread oil on the hot baking sheet and arrange eggplant slices on it in a single layer. Sprinkle the eggplant slices with some salt and let them sit for 30 minutes or so. Place half the eggplant in a greased 1-qt. Bake for about 18 to 20 minutes at 425°F (turn slices over half-way through) until they are nicely browned. Pour the milk into another bowl. In a saucepan add 2 tablespoons olive oil ,chopped garlic and chopped onion and cook until onion is clear. Dip the eggplant into the eggs and coat with the bread crumbs. Step 2: Place eggplant in a colander and sprinkle generously with salt. an 18-by-13-inch sheet pan. Repeat layers twice. Dip each of your slices of eggplant into eggs than into breadcrumbs. Valentines Day. Use a mildly flavored and high-heat oil such as avocado oil for the best results. Preheat your oven to 375 degrees. Start with a layer of eggplant (use half the slices, slightly overlapping), top with half the tomato mixture, then half the Mozzarella. Grease a baking sheet. Place the bread crumbs onto a dish. Start with the eggplant. Repeat with one more layer. Preheat oven to 350 degrees Fahrenheit. Preheat oven with a baking sheet inside to 375°F. Arrange the eggplant slices in the casserole dish on top of the sauce. Take the eggplant slices from the egg wash and saute 6 . Line a baking sheet with parchment paper. In a 9×13″ baking dish, spread about 1/4 cup of your marinara . 2 eggs, lightly beaten. Season with salt and pepper. Sprinkle breadcrumbs over eggplant. Prepare a baking dish with non-stick play. Beat the eggs in a bowl and put the eggplant slices in the egg wash. Preheat 2 saute pans over high heat with 1/2 cup olive oil in each pan. Lightly sprinkle with salt and let the slices sit for 45 minutes, flipping halfway through. In a bowl, whisk together eggs and 1 tablespoons water. One serving of healthier baked eggplant parmesan has 450 calories, 49 grams of carbohydrates, 5 grams of fiber, 31 grams of protein, 16 grams of fat, 6 grams of saturated fat, 140 milligrams of cholesterol and 1,320 milligrams of sodium. Repeat with one more layer. In a shallow bowl, whisk together almond flour, ½ cup Parmesan, Italian seasoning and ½ teaspoon sea salt. Cover each slice with a spoon full of marinara, a slice or two of mozzarella, and then sprinkle with parmesan cheese. Once you've coated the eggplant slices with the flour and egg, arrange them in a single layer on an oiled sheet pan. Spread one cup of sauce in a 9x13 baking dish. Gently stir to combine. Place all pieces of eggplant on a baking sheet. In a small frying pan add the olive oil, garlic, halved tomatoes, sprinkle with oregano, chopped basil leaves, salt and hot pepper flakes. Spread the oil on the hot baking sheet and place the eggplant slices on it in a single layer. Preheat oven to 400 degrees F. Lightly grease 1-2 large baking sheets. 2. Add garlic and dried oregano and sauté another 30 seconds. The eggplant should be golden brown and . In a medium-sized shallow dish, whisk the eggs and almond milk. Then take a sprinkle of cheese (works out to be around a 1/8 or 1/4 of a cup) and put on top of each round. baking dish coated with cooking spray. Dip each eggplant disk into butter first, then breading mixture. Spread oil on hot baking sheet and place eggplant slices on it in a single layer. Then layer with baked eggplant, then with shredded mozzarella. Repeat the layers - the rest of the eggplant, sauce, mozzarella, and parmesan cheese. The salt will extract any bitterness and moisture from the eggplant. 1. Step 1: Preheat oven to 350 degrees; depending on how thick you like your eggplant (thicker slices = less breading), cut it into 1/4″-1/2″ slices. Gather 3 medium sized bowls and another baking sheet. Bake until golden brown, about 5 minutes longer. Bake for 25 minutes until golden. Cut the ends off of the eggplants. Salt your eggplant and let sit for 20 minutes. Place fried eggplant on paper towels to drain any excess oil. Remove from oven, and let cool a bit before assembling the eggplant parmesan. Using a sharp knife or peeler, remove the skin from the eggplant and then cut into ½ inch slices. Peel and slice eggplant. Step 3 Mix bread crumbs and 1/4 cup Parmesan cheese together in a bowl. Working in batches if necessary, cook the eggplant slices for 3 to 5 minutes on each side, or until nicely golden. Pre heat oven to 375F (190C). 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