Best Baked Eggplant Parmesan
Tasty Baked Eggplant Parmesan with firm covered eggplant cuts covered in cheddar and marinara.
3 extensive eggplants
1 teaspoon salt
1 container generally useful flour
1 teaspoon salt
¼ teaspoon pepper
2 extensive eggs
1 container panko bread scraps
1 container Italian style bread scraps
1 teaspoon garlic powder
2 containers marinara sauce
8 ounces new mozzarella cut
¼ container cleaved crisp basil
1/2 container crisply ground parmesan cheddar isolated
Cut eggplant into 1/4 inch rounds. Spread out in a solitary layer on a paper towel fixed preparing sheet and sprinkle with salt. Let sit 1 hour to discharge dampness.
Preheat broiler to 400 degrees F. Softly oil a substantial heating sheet.
Set up 3 shallow dishes for digging. In the primary dish, blend together flour, salt and pepper. In the second dish, whisk eggs. In the third dish, blend together panko bread pieces, Italian bread scraps, and garlic powder.
Working each one in turn, dig eggplant cuts in flour blend, plunge in egg blend, and afterward coat in bread morsel blend. Spot onto the readied heating sheet in an even layer. Sprinkle on a light covering of parmesan cheddar.
Broil in the preheated broiler for 20 minutes, flipping eggplant cuts part of the way through.
Spread 2 tablespoons of marinara into the base of a delicately lubed 9x13 dish. Layer half of the eggplant cuts onto the base. Top with half of the rest of the marinara, and afterward layer on the majority of the mozzarella cuts. Sprinkle on half of the basil and half of the parmesan cheddar.
Spot remaining eggplant cuts to finish everything and spread with outstanding marinara, basil, and parmesan cheddar.
Heat, revealed, in the 400 degree broiler for 20-25 minutes until cheddar is dissolved and the best is foaming and softly sautéed.
Calories: 435kcal | Carbohydrates: 55g | Protein: 22g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 91mg | Sodium: 1798mg | Potassium: 937mg | Fiber: 9g | Sugar: 13g | Vitamin A: 17.3% | Vitamin C: 13.3% | Calcium: 37.9% | Iron: 23.4%
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