Eggplant Parmesan
Ingredients
1 large
Eggplant
(washed and sliced ¼ inch thick rounds)
2 Tbsps
Ground flax
(substitute 1 egg)
6 Tbsps
Water
(warm)
1½ cup
Breadcrumbs
½ tsp
Salt
½ tsp
Ground black pepper
1 Tbsp
Italian seasoning
1 tsp
Red pepper flakes
½ tsp
Garlic powder
½ cup
Parmesan cheese
(grated)
2 cups
Mozzarella cheese
(grated)
3 cups
Marinara sauce
(24 oz jar)
Oil spray
Dried basil
(for sprinkling)
Instructions
1
Preheat oven 375°F.
2
Line a baking tray with parchment paper.
3
Spread eggplant slices on a large plate, sprinkle salt and set aside for 10 minutes.
4
In a shallow bowl, soak ground flax in warm water for 20 minutes to thicken.
5
Add 1 tablespoon of olive oil.
6
Alternatively whisk 1 egg with 2 tablespoons of milk.
7
In another shallow bowl combine breadcrumbs with salt, pepper, Italian seasoning, red pepper flakes and garlic powder.
8
Squeeze eggplant slices between your hands to remove excess liquid and pat dry with a towel.
9
Dip the slices one at a time in the prepared flax dip or egg, then coat with breadcrumbs.
10
Place onto the tray, keeping them separate.
11
Spray oil on top and bake for 20 minutes, turn slices halfway through cooking. Eggplant should be cooked.
12
In a 9 by 11 inch baking dish, make layers.
13
Spread some marinara sauce then place a layer of the eggplants, sauce and some mozzarella and parmesan cheese on top.
14
Repeat with more layers, cheese being on top, sprinkle basil.
15
Bake uncovered for 20 minutes.
16
Garnish with fresh basil (optional) and serve with pasta (with added seasoned sauce) of your choice.