| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Prep: | 25 min |
| Cook: | 50 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 eggplants
- Whole wheat organic flour
- 5 brown omega-3 cage-free eggs or egg whites
- Italian-flavored breadcrumbs or whole wheat breadcrumbs
- Olive oil
- 3 cups homemade plum tomato sauce
- 1 1/2 cups 2-percent mozzarella cheese
Instructions
- Preheat the oven to 350 degrees F. Prepare a cookie sheet with parchment paper (to help with sticky pieces and cleanup).
- Peel the eggplant skin off, slice into thin pieces (round or oblong) and set aside.
- Prepare three large mixing bowls. Fill the first mixing bowl with flour. Whisk the eggs in the second mixing bowl. Fill the third mixing bowl with breadcrumbs.
- Lightly pat the eggplant in the flour on both sides, and then dip into eggs and finally the breadcrumbs. Place the eggplant on the prepared cookie sheet.
- Lightly drizzle olive oil on the eggplant. If you have a brush, brush the eggplant lightly. It doesn’t need a lot of olive oil to get the crispiness. Bake the eggplant until crispy, about 15 minutes.
- In a lasagna-style baking dish, spread a light blanket of tomato sauce on the bottom. When starting the layers, lay the eggplant down side by side covering the bottom of the pan. It is best to use 1/2 ounce mozzarella and a little bit of sauce on each eggplant piece to keep it moist. Repeat this two to three times. Cover the baking dish with aluminum foil and place into the oven for 25 minutes. Add more mozzarella to the top of the eggplant during the last 5 minutes of baking; it is a great way to avoid the cheese burn.
Reviews
I just made this tonight 5-23-2020. It is so easy to make and delicious!! I will be making this recipe regularly!!
this is terrific. I’m a mother’n law and I’m passing this cite on to all the kids because I don’t have your skills. thank you
Amazing!!! I did cut mine a little to thick, and a little to much olive oil drizzle, next time will be a 10+.would serve to special guest next too,
Terrific eggplant parmesan. Not frying the eggplant is a big plus and the flavor was fantastic. Give yourself a treat and try this recipe the next time you have a craving for eggplant parm.
I have been making eggplant parmesan for years. I grew up in a Sicilian family and learned to cook from my mother and grandmother. I always use to fry the eggplant in olive oil after dipping each slice in flour, milk and Italian bread crumbs. This recipe of Ally’s
is easier and the results were delicious. I slice it thin as usual and it came out crispy after 15 minutes in the oven. I also added
chop meat and mushrooms plus my homemade spaghetti sauce. I recomend this to anyone who enjoys Eggplan Parmesan. Anthony
is easier and the results were delicious. I slice it thin as usual and it came out crispy after 15 minutes in the oven. I also added
chop meat and mushrooms plus my homemade spaghetti sauce. I recomend this to anyone who enjoys Eggplan Parmesan. Anthony
It took longer than 15min to get the egpplant crispy, maybe I should have sliced thinner, but then you eat a lot of eggs and breadcrumbs and not eggplant actually… The less olive oil, the crispier it gets… But it’s easy and it does taste good!
Tastes great and is easy to make!
Keep the purple skin on, there’s no flavor to it so it won’t change the taste and it gives it a nice crispy texture. The purple skin contains a phytochemical called solasodine glycoside, or BEC5. This has been scientifically proven to stop angiogenesis which stops and reverses cancer!
Really delicious, easy and healthy. The only change I’m going to make for next time is cut the eggplant slices thinner, but other than that, the perfect make at home eggplant parm recipe!
So easy and so yummy. My kids loved it…and its so much healthier than chicken parm!