Eggplant Parmesan Recipe Quick

Place the eggplant on the baking sheet and use the kosher salt to salt both sides of the eggplant slices.

Eggplant parmesan recipe quick. This is a simple quick and easy recipe for making this classic italian dish that is sure to satisfy. Slice the top and bottom off the eggplant and slice the remainder of the eggplant into six evenly thick slices. In a separate bowl stir together panko breadcrumbs parmesan cheese and salt.

Original recipe yields 2 servings. While eggplant is baking slice tomatoes into 1 4 inch thick slices. Tender layers of crispy breaded eggplant nestled in a rich tomato sauce mozzarella and parmesan cheeses and seasoned with fresh oregano leaves.

1 small eggplant cut into 3 4 inch thick slices. Take each eggplant slice dip in egg and then dip in panko. Spread half the sauce over top.

Cup spaghetti sauce. The ingredient list now reflects the servings specified. Heat oil in a skillet over medium heat.

Top each eggplant slice with a spoonful of tomato sauce shredded mozzarella 1 2 1 tablespoon depending on size of eggplant slice and a touch of parmesan cheese. Preheat oven to 350. 10 15 minutes or until cooked completely.

Sprinkle with half the mozzarella and half the parmesan. Top cooked eggplant with tomato slices fresh basil and cheese. Preheat oven to 400 degrees.