how long do you bake eggplant parmesan in the oven Healthy eggplant parmesan oven-baked

When it comes to Italian cuisine, eggplant parmesan is a classic dish that never fails to impress. With its crispy exterior, juicy eggplant slices, and rich tomato sauce, it’s the perfect comfort food for any occasion. In this post, we’ll be sharing two delicious baked eggplant parmesan recipes that are sure to satisfy your cravings. The first recipe we’ll be featuring is Grandma’s Simple Recipes’ BEST BAKED EGGPLANT PARMESAN. This recipe is easy to follow, and the end result is simply delicious. To start, preheat your oven to 375 degrees Fahrenheit. Then, slice one large eggplant into 1/4 inch-thick rounds. Dip each slice into a beaten egg, coat in seasoned breadcrumbs, and place onto a baking sheet. Bake for 15-20 minutes until the slices are golden brown. Next, prepare the tomato sauce. Heat a tablespoon of olive oil in a saucepan and add a can of crushed tomatoes, a teaspoon of dried basil, a teaspoon of dried oregano, and a pinch of salt and pepper. Let the sauce simmer for 10-15 minutes until it thickens. Once done, add a spoonful of sauce to the bottom of a baking dish, then add a layer of eggplant, followed by a layer of shredded mozzarella cheese and a sprinkle of parmesan cheese. Repeat until you’ve used up all the eggplant slices, and top with the remaining mozzarella and parmesan. Bake the eggplant parmesan in the preheated oven for 30-35 minutes, or until the cheese is melted and bubbly. Let it cool for a few minutes before serving. Our second recipe is from amycaseycooks, and it’s for Oven Fried and Baked Eggplant Parmesan. This recipe is a healthier take on the classic dish, without sacrificing any of the flavor. To begin, preheat your oven to 375 degrees Fahrenheit. Slice one large eggplant into 1/4 inch-thick rounds and place them on a baking sheet lined with parchment paper. In a bowl, mix together 1/2 cup of panko breadcrumbs, 1/4 cup of grated parmesan cheese, a teaspoon of dried basil, and a teaspoon of dried oregano. In another bowl, beat two eggs. Dip each eggplant slice into the beaten eggs, then coat in the breadcrumb mixture. Place the slices onto the baking sheet and spray them with cooking spray, then bake for 15-20 minutes until they’re crispy and golden brown. While the eggplant slices are baking, make the tomato sauce. Heat a tablespoon of olive oil in a saucepan and add a can of crushed tomatoes, a teaspoon of dried basil, a teaspoon of dried oregano, and a pinch of salt and pepper. Let it simmer for 10-15 minutes until it thickens. To assemble the dish, add a spoonful of tomato sauce to the bottom of a baking dish, then add a layer of eggplant slices, followed by a layer of shredded mozzarella cheese and a sprinkle of parmesan cheese. Repeat until you’ve used up all the eggplant slices, then top with the remaining mozzarella and parmesan. Bake the eggplant parmesan in the preheated oven for 30-35 minutes, or until the cheese is melted and bubbly. Let it cool for a few minutes before serving. In conclusion, these two baked eggplant parmesan recipes are sure to impress your taste buds. Whether you choose to go with the classic recipe or the healthier version, you’ll be left with a delicious and satisfying meal that’ll please any crowd.

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