Baked Eggplant Parmesan Dinner Recipe

About this recipe

A hearty and flavorful baked eggplant dish, perfect for an eggetarian dinner. Layers of crispy eggplant, rich pasta sauce, and Parmesan cheese make this a satisfying meal.

Ingredients

• - CHATCHAWAN Fresh Thai Round Eggplant
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• - Gefen Classic Marinara Pasta Sauce
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Ktc Vegetable Oil
• - Mill & Mortar Finishing Salt Flakes Gift Set
• 150G Saitaku Panko Breadcrumbs
• NaN Organic Golden Flaxseed Flour

Instructions

1. 1. Slice the eggplant into even rounds and layer them on paper towels. Sprinkle lightly with salt and let them drain for about 40 minutes to remove excess moisture.
2. 2. In a medium bowl, combine 2 cups of panko breadcrumbs with 1/2 cup of grated Parmesan cheese.
3. 3. In another bowl, mix together 1/2 cup of flaxseed flour and 1/4 cup of vegetable broth until well combined.
4. 4. Dip each eggplant slice into the flaxseed mixture, then coat it in the panko mixture. Ensure each slice is evenly coated.
5. 5. Heat cooking oil in a skillet over medium heat. Fry the breaded eggplant slices on both sides until golden brown. Drain the fried slices on paper towels to remove excess oil.
6. 6. Preheat your oven to 375°F (190°C). Spread 1/2 cup of pasta sauce evenly on the bottom of a baking dish.
7. 7. Layer half of the fried eggplant slices over the sauce. Top with 1 cup of pasta sauce and sprinkle with 1/4 cup of Parmesan cheese.
8. 8. Repeat the layering process with the remaining eggplant slices, 1 cup of pasta sauce, and 1/4 cup of Parmesan cheese.
9. 9. Cover the baking dish with foil and bake in the preheated oven for 45 minutes, or until the dish is bubbly and heated through.
10. 10. Remove from the oven and let it rest for a few minutes before serving. Enjoy your baked eggplant Parmesan as a delightful dinner option.