Lynn's Easy Eggplant Parmesan
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- 1 pound(s) Eggplant
- 1 cup(s) Panko Bread Crumbs
- 1 cup seasoned Panko Bread crumbs
- 1/2 c grated parmesan cheese
- 2 eggs
- 1T water
- eggplant sliced into 1/2 inch rounds (about 1 lb)
- 1/2 cup grated Italian cheese blend
- 1/2 cup your favorite pasta sauce
- Peel/slice eggplant
- place in bowl and salt generously. Cover with water and let soak in refrigerator at least 2 hours.
- Set oven to broil
- Mix panko and parmesan
- mix eggs and water
- microwave pasta sauce till warm
- rinse and pat dry eggplant,dip in egg, then in panko
- place on cookie sheet sprayed with Pam
- Broil for 1-2 minutes, turn over and broil other side
- Turn oven to Bake @ 350
- Let eggplant bake for about 15-20 minutes , until done
- cover with warm pasta sauce and sprinkle with Italian blend cheese.
- * Mix any leftover panko with Leftover egg dip ,scramble, and served on the side.
This recipe is a personal recipe added by LCherry and has not been tested or endorsed by MyRecipes.
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Lynn's Easy Eggplant Parmesan Recipe at a Glance
- COURSE: Main Dishes