Recipe Eggplant Parmesan Easy

Bring to a boil.

Recipe eggplant parmesan easy. Let sit for 30 minutes. Combine panko and 1 4 cup parmigiano reggiano in a second shallow dish. Heat oil in a skillet over medium heat.

Flip the slices over and sprinkle with the rest of the salt. Place a layer of eggplant slices in the sauce. Over medium high heat fry eggplant in hot oil about 2 minutes per side until golden.

Take each eggplant slice dip in egg and then dip in panko. Drain on absorbent paper. Sprinkle with mozzarella and parmesan cheeses.

Bake in preheated oven for 35 minutes or until golden brown. Spread half the sauce over top. Put another baking sheet on top of the eggplant and place something heavy like a cast iron skillet on the top baking sheet to help release moisture from the eggplant.

Cover with plastic wrap and cook at high power for 2 minutes or until heated through. Sprinkle with half the mozzarella and half the parmesan. You can half slices of eggplant for better coverage if you prefer but not necessary.

Add a layer of eggplant filling as much of the bottom of the pan as possible with no overlap. Layer bottom of the skillet with 1 cup of marinara. Bake for 20 minutes until cheese is melted and sauce is bubbly.