
Eggplant Parmesan
- Prep Time: 20 min
- Cook Time: 25 min
- Total Time: 45 minutes
- Yield: 6 1x
- Category: Recipes
Description
This Eggplant Parmesan recipe is not only delicious, but also healthy. Perfect all by themselves or dipped in your favorite tomato sauce, these tasty mouthfuls often vanish straight from the baking sheet in our house. If you have lots of leftover eggplant at the end of the season, use the step-by-step freezing instructions listed above to cook and freeze your eggplant so you can use it to make Eggplant Parmesan a few months from now.
Ingredients
Main Ingredients:
- 2 medium eggplants, peeled
- 2 eggs
- 1 tablespoon virgin coconut oil or extra virgin olive oil
- 1 jar tomato sauce
- 1 & 1/2 cups mozzarella or Parmesan cheese
- 1/2 cup basil, chopped
Panko Mixture:
- 1 cup panko OR whole-grain bread crumbs
- 1 teaspoon oregano
- 1 teaspoon red pepper flakes
- 1/2 teaspoon onion powder
- 1 teaspoon dried basil
- 1/4 teaspoon Himalayan pink salt
Instructions
- Slice each eggplant horizontally into 8 to 12 pieces, about 1/2-inch thick.
- Using medium heat, warm and grease large pan with coconut oil or EVOO.
- In a medium-large bowl, mix together panko mixture. Whisk eggs in a pie plate or wide bowl. Dredge each slice of eggplant into egg mixture and then in panko mixture, coating both sides.
- Place each slice of eggplant on heated, greased pan. Grill each side until browned and tender, 5 to 7 minutes per side. Top with tomato sauce and freshly grated or sliced cheese. Cover and heat until sauce is warm and cheese is melted.
- Remove eggplant from heat and top with chopped basil. Serve immediately.
- LEFTOVERS: If you’ll be eating leftovers within a day, dress eggplant with sauce and cheese before storing in an airtight container. If storing for a few days, prevent eggplant from getting soggy by dressing when reheated.
Notes
How can I make these gluten-free? To make these gluten-free, use gluten-free panko or bread crumbs.
Always check for FfL-friendly ingredients.
We recommend organic ingredients when feasible.
Keywords: Eggplant Parmesan
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