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Baked-Eggplant Parmesan

Choose firm, smooth eggplants. We bake rather than fry ours for less mess and less fat.
  • Sara Ashline

    Baked Eggplant Parmesan ala Martha Stewart. The boyfriend chose this recipe based on the picture, and it was really yummy! I didn't have breadcrumbs so I threw some oats and seasonings in the food processor. I left the skin on the eggplant and it came out fine. Also used fresh mozz. A keeper for sure!

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Baked-Eggplant Parmesan Recipe. Bake rather than fry for less mess and less fat.

Baked Eggplant Parmesan For the Eggplant: 2 medium eggplant (about 2 pounds) cut crosswise into 1/4-inch-thick rounds 1 tablespoon kosher salt 4 cups breadcrumbs 1 cup grated Parmesan (about 2 ounces) Salt and freshly ground black pepper 1 cup all-purpose flour 4 large eggs 6 tablespoons vegetable oil For the Tomato Sauce: 2 cans (

Delicious & Simple ~ Parmesan Baked Tomatoes! *tomatoes *grated Parmesan *fresh oregano * salt n pepper *olive oil

baked eggplant parmesean - my speciality! (Yes, I get lots of requests...but it takes like 3 hours to make. So you're special if I make this for you.)

Ridiculously Good Baked Eggplant Parm. This is the best eggplant parm I've ever made and one of the best casseroles I've ever made.

Eggplant Parmesan "one of the keys to this eggplant parmesan is to salt the eggplant slices and then give it time to let the salt draw out the eggplants’ liquid. It makes a huge difference when it comes to pan-frying the breadcrumb coated slices as they don’t end up soggy!"

Eggplant Parmesan from @Julie {Table for Two} Made this last night - just make sure to Really get all the salt off the eggplants before proceeding, otherwise it's way too salty. This was super easy and super tasty!