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  • 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 (

Eggplant is hearty enough to replace chicken or veal for a satisfying meatless meal. Dredging and panfrying the eggplant slices adds crunch and flavor, before smothering them in the pan with spicy marinara sauce. Serve with a big green salad.   Baked Eggplant Parmesan   For the spicy tomato sauce: 2 Tbs. olive oil 4 large cloves garlic, chopped

Baked Eggplant Parmesan The baked eggplant is so good even without the sauce. Also, I used olive oil to bake them on the pans.

Cheesy Baked Eggplant Pizza by a pinchofyum #Pizza #Eggplant #apinchofyum