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Eggplant Parmesan
Course Dinner
Cuisine Italian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 Serves
Calories 541 kcal
Author Katerina | Diethood
Ingredients
Instructions
source:https://diethood.com
Course Dinner
Cuisine Italian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 Serves
Calories 541 kcal
Author Katerina | Diethood
Ingredients
- 2 to 3 eggplants (about 2 pounds) sliced into 1-inch thick slices
- 3 tablespoons extra virgin olive oil , divided
- salt and fresh ground pepper , to taste
- 1 cup panko breadcrumbs
- 1 cup grated parmesan cheese
- 2 tablespoons minced garlic
- 1 teaspoon , dried oregano
- 8 ounces fresh mozzarella , cut into thin slices
- 1 jar (15 ounces) Classico® Tomato Basil Sauce, divided divided
- 1/2 cup fresh grated parmesan , for topping
- basil leaves , for garnish
Instructions
- Preheat oven to 425.
- Heat 1 tablespoon olive oil in a grill pan over medium heat.
- Drizzle a bit of olive oil over each slice of eggplant; season with salt and pepper, and transfer to the grill pan. You will need to cook them in batches.
- Cook eggplant slices about 4 minutes, per side.
- In the meantime, layer about 1/4 cup of the Classico® Tomato Basil Sauce on the bottom of a 9x13 baking dish.
- Arrange prepared eggplant slices over the sauce and set aside.
- In a mixing bowl, combine panko crumbs, parmesan cheese, garlic, and oregano.
- Sprinkle about 1/3 of the parmesan mixture over the eggplants.
- Top with thinly sliced fresh mozzarella, and layer 1/3 of the sauce over the cheese.
- Continue repeating the layers with the rest of the ingredients, finishing up with sauce on the top.
- Sprinkle freshly grated parmesan over the entire dish.
- Bake for 20 minutes, or until hot and bubbly.
- Remove from oven and let stand about 5 minutes.
- Garnish with basil leaves.
- Serve.
source:https://diethood.com