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Classic for a reason, Italian baked Eggplant Parmesan is comfort food at its best. Breaded eggplant slices are layered with mozzarella, Parmesan, basil, and tomato sauce, and baked until bubbly. Your eggplant Parmesan will have more flavor if you get a nice chunk of Parmigiano Reggiano (or Eggplant Parmesan is what we call Parmigiana in Italy !

Fresh Eggplant Parmesan cuisine is really a dish that’s classified as an easy task to make. through the use of products which are common around you, it could be created by you in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Fresh Eggplant Parmesan dishes that you just make.

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Ingredients requirements - Fresh Eggplant Parmesan:

1. You need 2 large of Eggplants
2. Require 1 lb for Fresh mozzarella cheese
3. Make ready 24 oz for Jar of garlic and herb tomato sauce
4. Get 2 bunch for Fresh basil (chopped)
5. Provide 2 cup of Fresh grated Parmesan cheese
6. Get 3/4 cup Fresh bread crumbs (lightly toasted)
7. Take 2 tbsp - Pre-grated Parmesan cheese (you know, the shaky kind)

My eggplant parmesan recipe will be the one you use over and over again. As an Amazon Associate I earn from qualifying purchases. Delicious Baked Eggplant Parmesan with crispy coated eggplant slices smothered in cheese and Eggplant parmesan tastes very similar to regular chicken parmesan. Parmigiana di Melanzane, or Eggplant Parmesan, is a simple but elegant Italian recipe.

Fresh Eggplant Parmesan steps:

1. Pre heat oven to 450
2. Cut each eggplant into 6 1-1 1/2 inch slices
3. Drizzle some olive oil onto a baking sheet and place each each slice of eggplant on it, lightly salt and pepper the top and bake for about 15 minutes or until the eggplant is a deep brown color.
4. Meanwhile, chop your fresh basil, cut your mozzarella into 1/8 inch slices and grate your Parmesan cheese.
5. Place your baked eggplant on a dish to cool for about 10 min and reduce oven temp to 350
6. Place the biggest 6 slices of eggplant on the bottom of a 8x12 inch baking pan. Spoon about 2 heaping tablespoons of sauce on each slice then sprinkle your fresh basil, top that with your mozzarella slices and then the fresh Parmesan.
7. Place the other six slices of eggplant on top of the the first ones and repeat the layers of sauce, basil and cheeses.
8. In a small bowl combine the pre-grated (shaky) Parmesan with the fresh bread crumbs and sprinkle over top of the dish.
9. Bake for 30 min uncovered or until cheese is melted and bubbly.
10. Dish is ready to serve

Our version of this vegetarian dish is lighter than many and includes a Fresh Herb Tomato Sauce that is perfect for. This Baked Eggplant Parmesan recipe is lightened up a bit with baked (instead of fried) panko-crusted roasted eggplant, and layered up with a zesty combination of marinara, cheeses and fresh herbs. This easy eggplant parmesan recipe is not only delicious, but also healthy. Make baked eggplant parmesan instead of lasagna to skip the unnecessary carbs and still enjoy all the cheesy goodness. In more traditional eggplant parmesan, breaded eggplant is layered with tomato sauce and cheese When I have access to fresh tomatoes and bell peppers, I love the flavor of this ultra simple sauce.

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