Eggplant Parmesan Baked Quick And Easy Recipe

Name: Eggplant Parmesan Baked Quick And Easy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium eggplants; 1 cup breadcrumbs; 1 cup flour; 1 egg; 1/2 teaspoon salt; 1 garlic clove; 1 small red onion; 2 cups tomato puree; 1 teaspoon oregano leaves; 2 tablespoons olive oil; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1 cup shredded mozzarella cheese; 1/2 cup grated parmesan cheese; 1/2 teaspoon oregano leaves (to garnish); 1 teaspoon olive oil, for drizzling on top; olive oil (for frying)

Servings: persons

3 medium eggplants
1 cup breadcrumbs
1 cup flour
1 egg
1/2 teaspoon salt
1 garlic clove
1 small red onion
2 cups tomato puree
1 teaspoon oregano leaves
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1/2 teaspoon oregano leaves (to garnish)
1 teaspoon olive oil, for drizzling on top
olive oil (for frying)

1
Slice eggplant into 1 inch thick rounds, place in a shallow bowl, salt on both sides and set aside.
2
In a saucepan add 2 tablespoons olive oil ,chopped garlic and chopped onion and cook until onion is clear.
3
add 2 cups tomato puree and 1 tsp oregano leaves.
4
add salt and pepper to taste, stir, reduce heat and let simmer,.
5
rinse eggplant and pat dry.
6
dip eggplant in flour, dip in lightly beaten egg,then dip in breadcrumbs.
7
add oil to skillet and fry eggplant till golden brown on each side.
8
take 1/2 of the fried eggplant rounds and set in a baking pan or casserole dish.
9
add sauce onto each round.
10
add some shredded mozzarella to each one.
11
add another eggplant round.
12
add sauce and mozzarella to each one,.
13
top each one generously with grated parmesan.
14
garnish each with a few oregano leaves.
15
drizzle with oil , and bake in oven at 375 till cheese is melted and starting to become golden brown.

529

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 medium eggplants, 1 cup breadcrumbs, 1 cup flour, 1 egg, and more.

Yes, Eggplant Parmesan Baked Quick And Easy falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant Parmesan Baked Quick And Easy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions