Baked Eggplant Parmesan Recipe Easy

Heat oil in a large skillet over medium high heat until hot.

Baked eggplant parmesan recipe easy. Arrange the coated eggplant slices onto the baking sheets. Sprinkle with remaining 2 tablespoons parmesan. Cook for 3 to 4 minutes per side or until golden brown and tender.

Spread 2 cups sauce in a 9 by 13 inch baking dish. Season both sides of each eggplant slice with salt then set aside. Finish assembling the vegetarian eggplant parmesan with the remaining eggplant sauce and cheeses.

Repeat this step for each eggplant round. Arrange half the eggplant in dish. Spread 2 cups sauce in a 9 by 13 inch baking dish.

Add eggplant slices and reduce heat to medium. Preheat oven to 350. Create somewhat of an assembly line with your sliced eggplant egg wash crumb mixture and parchment covered baking sheets.

One at a time dip your eggplant rounds into the egg wash dredge them into the crumb mixture then place them onto a baking sheet. Over medium high heat fry eggplant in hot oil about 2 minutes per side until golden. Drain on absorbent paper.

Let stand 5 minutes before serving. In a separate bowl stir together panko breadcrumbs parmesan cheese and salt. Sprinkle with remaining 2 tablespoons parmesan.