Lovely dinner recipe for Easy Crumbed Eggplant Parmesan
1 large eggplant/aubergine/brinjal
2 Large Eggs
1 1/2 cup Italian Breadcrumbs
Oil/or butter, to grease baking pan
Italian Blend Cheese or Mozzarella, Shredded
Peel eggplant and slice it into 1,5 cm thick slices.
Add a pinch of salt on each slice. After 5-10 minutes, place it in a paper towel and pat dry. This way you will take out any moisture left in the eggplant.
Preheat oven at 400F (200C)
Take two containers/mixing bowl. In one crack two eggs, add pinch of salt and mix it really well. In the other add Italian breadcrumbs.
Dip each slice into egg wash, then in the breadcrumbs. Try to coat eggplant on all sides.
Place it in greased baking pan. You can also use nonstick aluminum foil, parchment paper or a baking mat so the greasing will not be necessary.
Bake for 30-35 minutes OR until the eggplant is golden brown, and when you pick the slice up it’s lighter.
Take it out of the oven, and add about a tablespoon or so of Marinara sauce on each slice, and sprinkle cheeses or use fresh cheese, such as mozzarella.
Place it back in the oven and bake until the cheese is completely melted, about 5-7 minutes.
Take it out of the oven and enjoy it!
If you are sensitive to gluten, please use gluten free breadcrumbs.
Use your favourite cheese or whatever you have. The best one so far that I’ve tried it with is an Italian Blend of cheeses (It has 5 different cheeses), also Pizza cheese (blend of cheeses) or Mozzarella on its own is great with this recipe.
If your cheese blend does not contain Parmesan, just add it in and sprinkle on.
Recipe provided courtesy of Sandra’s Easy Cooking food blog.