Name: Eggplant Parmesan
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 1 medium eggplant; 1 large egg; 1/4 cup milk; 1/8 teaspoon black pepper, ground; 1 cup panko (Japanese bread crumbs); 1 ounce Parmesan cheese; 1 tablespoon basil, dried; 1 none cooking spray; 1 1/2 cup spaghetti or marinara sauce; 3 ounce mozzarella cheese

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3.7 from 15 votes

Eggplant Parmesan

Prep Time10

Cook Time50

Total Time1

Course: Main Course

Cuisine: American

Servings:

Calories: 249kcal

Ingredients

1 medium eggplant
1 large egg
1/4 cup milk
1/8 teaspoon black pepper, ground
1 cup panko (Japanese bread crumbs)
1 ounce Parmesan cheese
1 tablespoon basil, dried
1 none cooking spray
1 1/2 cup spaghetti or marinara sauce
3 ounce mozzarella cheese

Instructions

Preheat oven to 350 degrees.
Slice egg plant 1/4 inch thick.
In a shallow dish combine egg, milk, and pepper. In another bowl stir together Panko, Parmesan cheese, and basil.
Dip eggplant slices in the milk mixture to coat, then dip both sides in the cracker mixture.
Spray a 9×13 inch baking dish with nonstick spray coating and arrange eggplant in dish.
Pour marinara over eggplant.
Bake for 40 minutes or until the eggplant is tender.
Sprinkle with mozzarella cheese. Bake uncovered for 10 minutes more.