Скачать или смотреть Easy Baked Eggplant Parmesan Recipe | Maxi's Kitchen

My favorite way to make eggplant parmesan because it’s so much easier and lighter! Inspired by Alison Roman’s recipe - thanks so much Alison! Hope you enjoy the video :)


RECIPE:
-2-3 Large Eggplants (3-4 lb. total)
-Olive Oil
-Salt & Pepper
-1 Cup Panko Breadcrumbs
-1 Jar Marinara Sauce
-3/4 Cup Basil Leaves, sliced
-1/2 Cup Parmesan Cheese
-16 oz. Fresh Mozzarella, sliced and torn

Vegan Modification: Sub in nutritional yeast for Parmesan and vegan cheese for mozzarella

1. Preheat oven to 450°F; slice eggplants in 1/2 inch wide rounds and place on a baking sheet; sprinkle with salt and pepper on both sides and drizzle (or spray) both sides with olive oil; bake 15-20 minutes per side flipping halfway through (30-40 minutes total) eggplant should be brown on both sides as if it was pan fried (this is important! make sure you get the eggplant nicely browned and tender.. may take slightly more or less time depending on your oven)
2. In a pan over medium heat, toast the breadcrumbs in olive oil with a pinch of salt until they are golden brown, stirring constantly
3. In a glass dish or Dutch oven, layer marinara, eggplant, Parmesan, basil, and breadcrumbs - repeat until all eggplant is used; top with mozzarella
4. Bake at 450°F for 30 minutes and then broil the top for ~2 mins until golden brown and bubbly - enjoy!

25 minute prep time + 1 hour 10 minute cook time

Recipe makes 3-4 servings


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VIDEO SUMMARY:
0:11 - Intro
0:32 - Prepare eggplant
2:03 - Prepare rest of ingredients
3:31 - Toast panko breadcrumbs
3:53 - Assemble eggplant parm
6:38 - Bake eggplant parm
7:05 - Taste test and outro


Thanks again for watching!