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Eggplant Parmesan

Crispy, baked slices of breaded eggplant with lots of flavor that goes great over pasta or zucchini noodles and smothered with homemade tomato sauce to make a full meal or served with marinara on the side for a delicious appetizer.
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Servings: 3
Course: Appetizer, Main Course
Cuisine: Mediterranean
Ingredients Equipment Method

Ingredients
  

  • 1 Medium Eggplant
  • 1 Egg
  • 1 Tbsp Water
  • 1/2 cup Italian bread crumbs
  • 1/4 tsp Salt
  • 1/8 cup Shredded or grated parmesan + extra for topping
  • 1 1/2 Tbsp Olive Oil
  • Homemade Tomato Sauce
  • Pasta or zucchini noodles

Equipment

  • Spiralizer (if making zucchini noodles)

Method
 

  1. Preheat oven to 375 degrees F.
  2. Line a baking pan with foil or a silicone mat and set aside.
  3. Slice the eggplant into discs (about 1/4 inch thick).
  4. In a small bowl, beat egg and water together and set aside.
  5. In a separate small bowl, combine the breadcrumbs, salt, and parmesan.
  6. Dip each eggplant disc into the egg mixture and then into breadcrumbs coating both sides thoroughly. You may need to pat the breadcrumbs onto the eggplant to make sure it sticks well.
  7. Place the breaded eggplant onto the prepared baking sheet. Be sure to not overlap the eggplant.
  8. Drizzle a small amount of olive oil on top of each disc.
  9. Bake eggplant for 25-30 minutes or until golden brown.
  10. Serve 3 slices of eggplant with pasta or zucchini noodles and ladle homemade tomato sauce on top.