Eggplant Parmesan Baked Quick and Easy

READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Slice eggplant into 1 inch thick rounds, place in a shallow bowl, salt on both sides and set aside.
  • In a saucepan add 2 tablespoons olive oil ,chopped garlic and chopped onion and cook until onion is clear.
  • add 2 cups tomato puree and 1 tsp oregano leaves.
  • add salt and pepper to taste, stir, reduce heat and let simmer,.
  • rinse eggplant and pat dry.
  • dip eggplant in flour, dip in lightly beaten egg,then dip in breadcrumbs.
  • add oil to skillet and fry eggplant till golden brown on each side.
  • take 1/2 of the fried eggplant rounds and set in a baking pan or casserole dish.
  • add sauce onto each round.
  • add some shredded mozzarella to each one.
  • add another eggplant round.
  • add sauce and mozzarella to each one,.
  • top each one generously with grated parmesan.
  • garnish each with a few oregano leaves.
  • drizzle with oil , and bake in oven at 375 till cheese is melted and starting to become golden brown.
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