Eggplant Parmesan Linguine Recipe

Place in the oven at 375 degrees for 10 minutes or until the cheese is melted and golden on top.

Eggplant parmesan linguine recipe. Dip eggplant in egg mixture. Dredge in panko mixture pressing gently to adhere and shaking off excess. Oil 1 1 2 tbsp.

Lemon juice and 1 8 tsp. Line a large rimmed baking sheet with parchment paper. Slice eggplant into 1 3 1 2 inch slices.

Or until eggplant is tender and golden brown. Sprinkle with any coating mix remaining in pie plate. Combine panko and 1 4 cup parmigiano reggiano in a second shallow dish.

Step 2 combine 2 tbsp. Both are complimentary for making the pasta exceptional. Strain the pasta and place back in the pot and mix with marinara sauce.

Dip a slice of eggplant into the egg and then coat with the parmesan breadcrumb mixture. Cover the baking sheet with foil entirely and place in the oven to cook for 15 20 mins depending on the thickness of your eggplant slices. Preheat the oven to 425 degrees f.

Preheat oven to 450 degrees f. To make eggplant combine 2 eggs and 1 tablespoon water in a shallow dish. Serve the parmesan eggplant alongside the pasta and red sauce and enjoy.