Recipes For Eggplant Parmesan Marinara

In a 9 x 13 inch baking pan spread a thin layer of the marinara sauce to cover the bottom.

Recipes for eggplant parmesan marinara. Preheat the oven to 400 f and line 2 baking sheets with parchment paper. In another medium sized shallow dish combine the panko 1 cup parmesan cheese oregano thyme red pepper flakes salt and several grinds of pepper. Put a plate on top to hold the eggplant under the brine and refrigerate for at least 3 hours but not overnight.

Sprinkle on a light coating of parmesan cheese. Lightly brush a 15 x 10 x 2 inch baking dish with olive oil. Layer half of the eggplant slices onto the bottom.

In a medium sized shallow dish whisk the eggs and almond milk. Cover the bottom of the baking dish with 1 3 of the marinara sauce and arrange half of the eggplant. There are multiple steps involved as you make both the marinara as well as prep the eggplant.

Repeat layering until all of the eggplant is gone. Preheat the oven to 400 degrees f. Prepare brine in large deep bowl and then add the eggplant.

Sprinkle with the mozzarella and parmesan cheeses. Place in a single layer on a baking sheet and cook for about 10 minutes. Marinara 1 4 cup olive oil 1 head of garlic cloves crushed.

Keep repeating these layers. In a large oven safe baking dish 13x9 coat the bottom with a thin layer of the marinara sauce. Next add the fried eggplant top with sauce and cover with some of the shredded cheese.