Eggplant Parmesan

dinner · ⏱ 60 min · 6 portions · 45.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk

v5 · rb0e705f985 20260727Z1751 2 pieces eggplant 3 pieces egg 296 ml parmesan cheese olive oil to taste 794 g marinara sauce 2 pieces mozzarella 78.8 ml fresh basil leaf 🔥 preheat oven to 205°C (200°C) and line baking sheets 🌀 beat the eggs 🌀 combine panko, Parmesan, oregano, thyme, red pepper flakes, salt, and black pepper dip eggplant slices into the egg mixture then into the panko mixture 🔥 ⏱ 18-25 min drizzle with olive oil and bake until tender and golden brown 🍽 spread marinara, layer eggplant, and top with marinara and mozzarella repeat with remaining eggplant, remaining marinara, and remaining mozzarella 🔥 ⏱ 20 min sprinkle remaining Parmesan, drizzle with olive oil, and bake until melted 🔥 ⏱ 2-4 min turn to broil and broil until browned and bubbling 🍽 top with fresh basil Eggplant Parmesan 🎉 355 ml panko breadcrumb 2 tsp dried oregano 2 tbsp thyme ½ tsp red pepper flake ½ tsp sea salt black pepper to taste 148 ml eggplant olive oil 397 g marinara sauce 1 piece mozzarella 397 g marinara sauce 1 piece mozzarella 148 ml parmesan cheese olive oil fresh basil leaf
http://flowcooking.food/en-us/recipe/823/eggplant-parmesan/