Crispy Eggplant Parmesan Bake Recipe

About this recipe

A delightful dinner option featuring crispy baked eggplant slices layered with rich tomato sauce and gooey mozzarella cheese, perfect for solution seekers craving a hearty vegetarian meal.

Ingredients

• - Schwartz Oregano
• - Truffle Butter
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 60G Terre Exotique Cheeselovers Pepper, 60G
• - CHATCHAWAN Fresh Thai Round Eggplant
• Pack Tray Of 30 Medium Free Range Eggs
• - Tomato Sauce With Garlic Vorrei Cooking & Table Sauces Pasta Sauce Italian Cuisine Italian Food Tomato Sauce For Pasta
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• - Tata Salt
• - Silver Spoon Granulated Sugar
• 150G Saitaku Panko Breadcrumbs

Instructions

1. 1. Preheat the oven to 375°F (190°C). Pour 3 tbsp of melted butter into a 10 x 8 x 2-inch baking dish and set aside.
2. 2. In a shallow bowl, combine 1/2 cup panko breadcrumbs, 1/4 cup grated Parmesan cheese, 1/2 tsp salt, and 1/4 tsp pepper. Mix well.
3. 3. Slice 1 medium eggplant into 1/4-inch thick rounds. Dip each slice into 1 beaten egg, then coat with the panko breadcrumb mixture.
4. 4. Arrange the coated eggplant slices in the prepared baking dish. Bake for 20 minutes, flipping halfway through, until golden and crispy.
5. 5. Remove the dish from the oven and pour 1 cup of tomato sauce evenly over the eggplant slices. Sprinkle 1/2 tsp oregano and 1/2 tsp sugar over the sauce.
6. 6. Top with 2 cups of shredded mozzarella cheese. Return the dish to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
7. 7. Serve hot, garnished with extra Parmesan cheese if desired.