My grandma's simple Baked Eggplant Parmesan is a heavenly veggie lover supper that just requires 15 minutes of prep! This formula streamlines the exemplary Italian dish for a snappy prep, kid-accommodating weeknight dinner!
Certain formulas simply pose a flavor like home, and this eggplant Parmesan is unquestionably one of those suppers. It resembles a warm embrace or a moment transport back to my youth table.
I can practically close my eyes and see it: my 13-year-old self just strolled in the entryway from soccer training, Dad just got back home from work, and Mom is hurrying around the kitchen to get all of us bolstered, washed, and in bed throughout the evening. The smell alone returns me to those glad recollections!
At the point when Aunt Barbara as of late go along my grandma's old formula box (which is a vintage-looking tin great!), I invested hours pouring over every last bit of her formulas.
Also try our recipe : AVOCADO BRUSCHETTA
- 3 tablespoons melted butter
- ½ cup corn flake crumbs
- ¼ cup grated Parmesan cheese
- ½ teaspoon salt
- Dash of pepper
- 1 small eggplant
- 1 egg beaten
- 1 cup marinara sauce
- 2 ounces 1/2 cup shredded mozzarella cheese
Instructions :
- Preheat oven to 400F (200C).
- Pour melted butter into a 11 x 7-inch baking dish. Set aside.
- Place egg in a shallow dish. Set aside.
- In a separate shallow dish, combine corn flake crumbs, Parmesan cheese, salt and pepper. Set aside.
- Peel eggplant and cut into ¾-inch thick slices. Dip each slice in egg and coat with crumb mixture. Place in prepared baking dish.
- Bake for 20 minutes; turn slices and bake for an additional 15 minutes.
- Pour marinara sauce over eggplant and top with mozzarella cheese. Bake for 3 more minutes, or until cheese is just melted.
Source : bit.ly/2Fz9SwU
Read more our recipe : DRUNKEN NOODLES
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