Recipe Roasted Eggplant Parmesan

Bake until eggplant mixture is bubbly and center is hot 30 to 45 minutes depending on size of pan and thickness of layers.

Recipe roasted eggplant parmesan. Use ripe eggplant without seeds and salt them for 1 hour to remove the bitterness. Lay the eggplant in one layer on three sheet pans and brush both sides with olive oil using all the oil. Preheat the oven to 350 f 180 c.

Coat each eggplant slice in the flour mixture shaking off any excess flour. Sprinkle both sides of the eggplant rounds lightly with salt. Lay the eggplant in one layer on three sheet pans and brush both sides with olive oil using all the oil.

Sprinkle with about 1 tablespoon of the remaining parmesan cheese and 1 3 the mozzarella cheese. Bake for 15 minutes. Place a layer of eggplant slices in the sauce.

Slice the eggplants into 1 4 inch to 1 2 inch thick rounds. Bake in preheated oven for 35 minutes or until golden brown. Sprinkle with the oregano crushing it lightly in your hands then sprinkle with 1 1 2 tablespoons salt and 1 1 2 teaspoons pepper.

Preheat the oven to 425 degrees fahrenheit with racks in the lower and upper thirds of the oven. Sprinkle with mozzarella and parmesan cheeses. Bake in the preheated oven until lightly browned and crisp about 5 minutes per side.

In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Let the eggplant rounds sit and release moisture for 2 hours. Remove from heat and allow to.