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🙏🍝 ✔️NO FRY EGGPLANT PARM! TASTES BETTER THAN A RESTAURANT! ✔️🍝🙏
Food & Drink
This tastes better than any eggplant parm I've had & I'm obsessed with it! It's the only dish I ever get at an Italian restaurant. And the best part is, NO FRYING! This is an all baked dish so leave out all the oils and grease!
Ingredients (This recipe serves only 2-3 people)
2 Eggs beaten
1 1/2 cup Italian seasoned bread crumbs
1 cup panko bread crumbs
1 1/2 cup shredded mozzarella cheese
2 cups of your favorite spaghetti sauce
*Course Sea Salt*
Non stick baking sheet
Square baking pan
Preheat oven to 350 degrees
Start by slicing the eggplant into around 1/2 inch pieces. I was able to get 9 pieces out of the eggplant I bought. I leave some of the skin on my eggplant but you can peel it all off. Next lay them on the baking sheet with paper towels under them and sprinkle the sea salt on.
Then lay some more paper towels on the top and let them sit for around 30 minutes. The salt draws out excess water from the eggplants and also helps tenderize them. Next run the eggplant under cold water to get rid of the salt and lay back on paper towels. I press down to try and get some of the water out. Let them hang out for another 10 minutes. The eggplants will feel a little spongey but that's good!
Next put your eggs in a flat container, and mix your breadcrumbs in a different one. Add a sprinkle of salt in the eggs and in the breadcrumbs I add 1/2 tablespoon of dried basil.
Dip each piece ( I do one at a time ) into the egg then into the bread crumbs making sure the pieces get coated very well. Then lay each piece onto the baking sheet. Next I take some olive oil and a basting brush if you have it and brush the olive oil on each piece.
Here is where it gets a little time consuming. I bake at 350 degrees for around 30-40 minutes. Every 10 minutes tho make sure you flip them!!! They should come out like this, a nice golden brown!
Leave your oven on!
Next I get some sauce, I was making my own sauce that day, but feel free to use your favorite brand of jarred sauce. Spoon some on the bottom of your dish, then take 4 pieces of the eggplant, more sauce, and sprinkle some of the cheese.
Repeat the steps again, sauce, eggplant then more sauce and cheese. I got 2 layers of the eggplant into this dish.
Next pop it back into the oven and bake for an additional 20 minutes!
Serve with your favorite pasta and sauce! I made my own sauce with meatballs so here is my completed dish! It tastes delicious and will truly be a crowd pleaser and taste just as good, if not better, than an Italian restaurant!