Eggplant Parmesan Slices

fenway
fenway @Fenway

This is a quick and easy way to have eggplant parmesan as a side dish for any meal. Everone gets their own slice. They can also be served as a main dish offering a couple of slices on pasta with a salad.

Eggplant Parmesan Slices

This is a quick and easy way to have eggplant parmesan as a side dish for any meal. Everone gets their own slice. They can also be served as a main dish offering a couple of slices on pasta with a salad.

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Ingredients

  1. 1eggplant. Peeled and sliced 1/2 inch thick
  2. Kosher salt for tenderizing
  3. 1/2 cupall purpose flour seasoned with salt pepper and
  4. granulated garlic
  5. 2large eggs, lightly beaten
  6. 1/2 cupseasoned italian bread crumbs
  7. 1/4 cupfresh grated romano cheese
  8. 1/2 teaspoonitalian seasoning, divided use
  9. 1-2 cupsmarinara sauce, I used mine but any favorote will do
  10. 8 ouncesshredded italian cheese blend
  11. 6-8 slicespepperoni
  12. fresh chopped basil, oregano and basil for garnish

Cooking Instructions

  1. 1

    Pe]reheat the oven to 400. Line a baking pan with foil. Spray foil with non stick spray

  2. 2

    Lightly salt eggplant sliced and drain on a rack at least 30 minutes to tenderize, then pat dry

  3. 3

    Dip slices in seasoned flour

  4. 4

    Then in eggs

  5. 5

    Finally combine breadcrumbs with Romano cheese and coat the eggplant with the crumbs

  6. 6

    Place on prepared pan spray tops with mm stick spray and bake about 20 minutes turning once until tender and golden

  7. 7
  8. 8

    Place cooked eggplant slices on a rack over a foil lined baking sheet. Add some marinara sauce on each slice

  9. 9

    Top withh italian cheese and sprinkle with Italian seasoning

  10. 10

    Top each slice with a pepperoni slice, return to the oven and cook untik cheese melts

  11. 11

    Serve with extra narinara sauce and garnish woth the fresh herbs

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fenway
fenway @Fenway
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“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.
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