Baked Eggplant Parmigiana
Baked Eggplant Parmigiana is an moderately easy dinner. Made with 2 medium eggplants, 3 c. italian bread crumbs (more if needed), 4 eggs, slightly beaten (more if needed), 1 lb. mozzarella cheese, shredded and 1/2 c. parmesan cheese, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π¨βπ³ Instructions
Pare eggplants and cut into thin slices.
Dip into beaten egg, then bread crumbs and place in single layer on greased cookie sheet.
Bake at 375Β° for about 15 minutes or until browned on both sides.
π· Perfect Pairings
Complete your meal with these
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