Baked eggplant Parmigiana
5
Points®
Total Time
1 hr 5 min
Prep
30 min
Cook
35 min
Serves
6
Difficulty
Moderate
Nothing beats a satisfying, savory bite of cheesy eggplant Parmesan. The eggplant slices are floured, dipped in egg, dipped in breadcrumbs, and then baked for about 20 mimutes to ensure that you don't end up with a soggy dish. Do you need a make-ahead entree? Then this is the perfect recipe for you. Simply prepare the dish up to the point of being ready to bake in Step 3, then wrap it tightly with plastic and refrigerate for up to 2 days. Remove the plastic wrap and bake straight out of the fridge. It’s ready when the cheeses melt, which should take about 25 minutes.
Ingredients
All-purpose flour
5 Tbsp
Dried oregano
½ tsp
Black pepper
¼ tsp, freshly ground
Egg
3 large egg(s)
Dried plain breadcrumbs
1¼ cup(s), seasoned variety
Uncooked eggplant
1½ pound(s), sliced 1⁄4 inch thick
Marinara sauce
14 oz, tomato-basil variety
Shredded fat free mozzarella cheese
2 cup(s)
Grated Parmesan cheese
3 Tbsp