Eggplant Parmesan Slices

Name: Eggplant Parmesan Slices
Cuisine: American
Ingredients: 1 eggplant. Peeled and sliced 1/2 inch thick; Kosher salt for tenderizing; 1/2 cup all purpose flour seasoned with salt pepper and; granulated garlic; 2 large eggs, lightly beaten; 1/2 cup seasoned italian bread crumbs; 1/4 cup fresh grated romano cheese; 1/2 teaspoon italian seasoning, divided use; 1-2 cups marinara sauce, I used mine but any favorote will do; 8 ounces shredded italian cheese blend; 6-8 slices pepperoni; fresh chopped basil, oregano and basil for garnish

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.

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Ingredients

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

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Steps

1

Pe]reheat the oven to 400. Line a baking pan with foil. Spray foil with non stick spray
2

Lightly salt eggplant sliced and drain on a rack at least 30 minutes to tenderize, then pat dry
3

Dip slices in seasoned flour
4

Then in eggs
5

Finally combine breadcrumbs with Romano cheese and coat the eggplant with the crumbs
6

Place on prepared pan spray tops with mm stick spray and bake about 20 minutes turning once until tender and golden
7
8

Place cooked eggplant slices on a rack over a foil lined baking sheet. Add some marinara sauce on each slice
9

Top withh italian cheese and sprinkle with Italian seasoning
10

Top each slice with a pepperoni slice, return to the oven and cook untik cheese melts
11

Serve with extra narinara sauce and garnish woth the fresh herbs

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Cooksnaps

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fenway @Fenway

on July 27, 2017 17:36

“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.

Keywords

Pepper Egg Basil Garlic Eggplant

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Eggplant Parmesan Slices

Eggplant Parmesan Slices

Ingredients

Steps

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