I love a good wi-pack dinner recipe and this eggplant permanson kills all the right notes. This is a simple and classic recipe, but oh-tangled! I wear a piece of baked eggplant with a homemade marinara and a lot of cheese layers to make Final Comfortable food. This is one of the recipes that was so good that I ate two of its help… which is completely against the principles of my budget (eat what you want, you do not want). But hey, sometimes you just have to rob. 2
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“Thank you for sharing this recipe. I have made it for lunch with pasta today and they were very delicious. I can't stop eating!” 2
Jane
Simple recipe for Egplant Paramanson
Generally, the eggplant permanson has a bread and fried eggplant with marine and cheese. I love eggplant and think that it destroys the completely delicate taste of frying. So, I have selected the option to bake my eggplant pieces instead, which also reduces the preparation time and is good for you! This recipe has some legs steps, but without salting and breading the eggplant, it is very hands off. This is a perfect option Chicken permazan When you want a meal without meat!
Eggplant permanson
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- 2 Lbs Medium ($ 2.84*)
- 1 Tbsp Salt ($ 0.05)
- 1/3 Cup All intentions flour (40 g, $ 0.11)
- 3 Eggs ($ 1.49)
- 2 Cup Breadcr (216 grams, $ 0.65 **)
- 1/2 Tsp Garlic powder ($ 0.03)
- 1 Tsp Parsley flakes ($ 0.05)
- 1/2 Cup Granted (50 g, $ 0.74)
- 3 Cup Homemade Marinara (1/2 batch, 24 ounces. $ 1.90 ***)
- 2 Cup shredded mozzarella (112g, $ 1.97)
- Non-stick spray ($ 0.15, as needed)
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Wash the eggplant and slice the 1/2 inch thick fence. Put the slices in the sieve, add salt, toss in the coat and let it sit for 45 minutes. After 45 minutes, shake the sieve to the bottom of the excess water (it will look brown).
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To absorb the maximum water, press the pieces of the eggplant between a few sheets of paper towels (or a clean, lint-free cloth). No need to wash salt because it is mostly thin and flows from the eggplant.
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Place the slices in the ziplock bag with all-haunted flour. Toss the bag so that the slices are coated with flour.
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Then, lightly add the eggs to a bowl. In the second bowl, combine the bread crumbs, permansen cheese, garlic powder and parsley flakes. Dip each slices in the egg, then in the bread crumble mixture (coating on each side). Put aside.
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Place your oven rack so that the air flow is at least 6 inches between them. Heat your oven at 425 ℉. Put two baking sheets in the oven (one on each rack) as they preheat so they can preheat too.
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Once preheated, carefully remove the baking sheets and cover them with a layer of parchment paper and a non-stick spray coating. Arrange the slices of eggplant in a single layer and spray with the second coat of non-stick spray. Place the sheets back in the oven and bake for 30 minutes. Switch the position of baking sheets in half (the upper racks are often hot and bottom brown).
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Once baked, reduce the oven to 350 ℉. Spray the 9 Ă— 13 “Caserol dish with a non-stick spray. Place 1 cup marirani sauce at the bottom of the dish. Arrange the eggplant slices in the same layer on the Marinar.
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The second cup of Marinara and one cup top with a cup of mozare. Arrange the remaining eggplant slices and cover the third cup of Marina and another cup of mozerla. The layer should be sauce, eggplant, sauce, cheese, eggplant, sauce, cheese.
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Bake for about 30 minutes or above the cheese for about 30 minutes or above and bake until it is chatted. If desired, decorate with fresh chopped parsley.
We see how it is Calculate the recipe costs here??
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2 sheet pan
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9 Ă— 13 '' Casrol dish
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Ziplock bag
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Parchment
**If you have Italian experienced bread crumbsYou can Skip the parsley (ova) flakes And/or Garlic powder??
*** you can use your favorite The store-acquired marrana Or make your own. I recommend making a batch of mine Homemade Marinara Because it is extremely simple, budget-friendly and delicious!
Service: 1ServingCalories: 301.66KcelCarbohydrates: 35.55GProtein: 14.07GFat: 10.41GSodium: 1376.1MillilgramFiber: 4.69G
Read our full
At nutrition disconnection.
How to make a step-by-step photos of the eggplant permanson
Collect all your ingredients.
Create Wangi: Wash a 2 LB of medium veggies and squeeze it in 1/2 inch thick fairy. Try to make each slice even more thickness.
Add the eggplant pieces to a sieve and sprinkle 1 tbsp salt. Toss the eggplant to add salt and let it sit for 45 minutes (I leave it on the sink to avoid any confusion!). After 45 minutes, move the sieve to the bottom of the water to the bottom of the water (it will look brown).
Pour pieces of eggplant between some of the paper towels (or a clean, lint-free cloth) and press to absorb excess water.
Coat the eggplant in the back: Now, add the pressed slices into the ziplock bag with 1/3 cup of the flour with all intended flour. Stir the bag to coat all the slices with flour.
Make breading: 3 large eggs lightly win in a bowl. Then, in the second bowl, combine 2 cups bread crumbs, 1/2 cup permanson cheese, 1/2 tsp garlic powder and 1 tsp parsley flakes. Start submerged each slices in the egg mixture, then in the breadcrumbs (coating on each side). Repeat all the slices and set aside.
While you are coating the eggplant pieces, place your oven rack so that they have at least 6 inches between them to flow of the air. Heat your oven at 425 ℉. Put two baking sheets in the oven (one on each rack) as they preheat so they can preheat too.
Bake: Once the oven is preheated, carefully remove the baking sheets and cover them with a layer of parchment paper and a non-stick spray coating. Put the pieces of bread eggplant in a single layer and spray with a second coat of non-stick spray. Return the leaflets back to the oven and bake for 30 minutes. I recommend switching the position of the baking sheet in half of the time of cooking (the upper racks are often hot and the bottom brown).
Once baked, reduce the oven to 350 ℉. Spray 9 Ă— 13 “Casarol dish with non-stick spray and layer 1 cup marirani sauce at the bottom of the dish. Now, place the slices of baked eggplant on a layer in a layer.
The second cup of Marinara and one cup top with a cup of mozare. Arrange the remaining eggplant slices and cover the third cup of Marina and another cup of mozerla. The layer should be sauce, eggplant, sauce, cheese, eggplant, sauce and cheese.
Complete and serve: Bake the eggplant permanson casserole for about 30 minutes or above the cheese and bake until the bubble. Before serving, I like to top with some fresh chopped parsley, but this is optional. Enjoy!
The water content is high in the eggplant. As long as you leave some moisture before breading and baking, it will all come out while baking and the bottom of the pond of your dish. That is why I sprinkle the salt on the chopped eggplant and let it sit for about 45 minutes to remove excess moisture. Don't skip these steps. (By the way, eggplant is not the only vegetable that benefits this method! Zucchini lasagna Another example of this technique in action!)
Instructions for serving
I love to serve the eggplant permanson on egg noodles to catch an extra sauce. A fresh Greek salad A nice crunch also adds and keeps things light. Garlic bread There is always a hit on my table and I think Air Fryer potatoes If you are in a hearty mood, there is a great choice. And for a quick vegetarian side, Sated asparagus Is one of my passing options.
Storage instructions
The remaining fridge can be stored in the airtight container for 3-4 days (suitable for dining preparation). Heat the individual serving heating in the oven or microwave. Eggplant may lose some of his crisis, but it will still be delicious. I do not really recommend freezing this recipe because the eggplant can release water once melted and breading can be reduced.
Our Egplant Paramanson recipe was originally published 6/8/10. It was repeated again, re -worked and re -published to be better than before 5/24/25.