Hey everyone, it is Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, eggplant parmesan bake. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Eggplant Parmesan Bake is one of the most popular of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Eggplant Parmesan Bake is something which I’ve loved my whole life.
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. We bake the eggplant instead of frying for less calories and mess. Baked-Eggplant Parmesan. this link is to an external site that may or may not meet accessibility guidelines. Eggplant slices are coated with bread crumbs and Parmesan cheese and baked between layers of tomato sauce and mozzarella cheese for a filling Italian-inspired meal.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook eggplant parmesan bake using 13 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Eggplant Parmesan Bake:
- Take 1 lb Eggplant
- Prepare 1 small Zucchini
- Make ready 1 small Yellow Squash
- Get 1 large Red Pepper
- Make ready 1 large Red onion
- Take 1 cup Of Sliced Mushrooms
- Get 1/2 cup Of Mozzarella Cheese
- Prepare 1/2 cup Parmesan Cheese
- Prepare 2 tbsp Of Italian Seasoning
- Take 1 Red Pepper Flakes
- Take 1 Lemon pepper seasoning (optional) or Salt & Pepper
- Get 1 Parsley Flakes for Garnish
- Make ready 1 jar Of your choise of pasta sause
Make baked eggplant parmesan instead of lasagna to skip the unnecessary carbs and still enjoy all Test for done-ness and bake the slices for a couple minutes longer if needed Rest the eggplant on a. Make a healthy baked eggplant parmesan with crispy almond flour-coated eggplant slices that are baked — no frying or bread crumbs needed! This Baked Eggplant Parmesan is a lighter twist on the classic Italian recipe. It's coated in panko breadcrumbs, then baked with layers of cheese & marinara.
Steps to make Eggplant Parmesan Bake:
- Preheat oven to 350°F. Roughly chopp and Saute Zucchini, Yellow Squash, Red onion, Red pepper and Mushrooms till crisp tender (about 5-8 min). Remove from heat and season with 1 tblspoon of Italian seasoning, red pepper flakes and lemon pepper or salt & pepper to taste.
- In a bowl mix together Parmesan and Mozzarella Cheese. Slice Eggplant into 8 1in slices, lightly season and pan fry over medium heat with a little butter or olive oil (about 2 min on each side).
- In a 8x8 baking dish lay 4 slices of Eggplant to cover the bottom of the dish. Add Sauteed Veggie mixture over the Eggplant. Top with half Jar of pasta sauce (enough to cover Veggies) then top with 1/2 cup of cheese mixture. Next, lay the last 4 slices of Eggplant to cover the Veggie mixture. Top with remaining pasta sauce and cheese. Think of it as if you were layering lasagna.
- Bake till the Cheese is golden brown. Garnish with Parsley Flakes and Remaining Italian Seasoning. Let it sit for 10 min before serving
This Baked Eggplant Parmesan is a lighter twist on the classic Italian recipe. It's coated in panko breadcrumbs, then baked with layers of cheese & marinara. Stuffed Eggplant Parmesan is a fun, easy twist on eggplant parmesan - these baked eggplant "boats" are hollowed out and stuffed with chicken sausage, tomato sauce and mozzarella. Their eggplant Parmesan inspired the eggplant lasagna in my cookbook, which includes long strips of roasted eggplant layered between the noodles and marinara. Have you had the chance to try that one?
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