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easy baked eggplant parmesan

Easy Baked Eggplant Parmesan

Trader Joe's eggplant cutlets make for an easy weeknight eggplant parm that's savory and delicious and best of all tastes homemade.

Ingredients
  

  • 1 large eggplant or 2 small eggplants
  • 1 cup marinara sauce
  • 8 oz mozzarella cheese
  • 1/4 cup fresh basil
  • 1/2 cup panko bread crumbs
  • 2 eggs

Instructions
 

  • Cut your eggplant into 1/4 inch thick cutlets. Add water to a large bowl and add 2 tablespoons of salt. Soak the eggplant slices for at least a half hour before cooking. 
  • Place your eggplant cutlets on a towel to dry off.
  • Meanwhile, mix two eggs in a shallow dish. Take another shallow dish and add the panko bread crumbs
  • Once dry, dip the eggplant into the egg mixture and then the panko crust dish. Don't worry about covering the eggplant completely. We are looking for a light panko crust dusting. 
  • Spray a pan sheet with olive oil and place your panko crusted eggplant on the sheet. It's ok if the cutlets lightly touch each other or overlap. 
  • Bake your cutlets at 325 for 25 minutes. 
  • Meanwhile warm up your marinara sauce, slice your mozzarella cheese and prep your basil. 
  • Once the eggplant cutlets are cooked, add a dollop of marinara sauce to each cutlet, a sliver of mozzarella cheese and a basil leaf. Place back in the oven and cook for an additional 3-4 minutes, or until the cheese has melted. 
  • Stack 3 cutlets on top of each other. Serve warm with a side of pasta or salad. 

Notes

  • Slice eggplant 1/4 inch thick. Then soak the slices in a bowl of salted water for at least 30 minutes. 
  • Pat the eggplant dry. You can also remove the skin.
  • Regular bread crumbs work just as well with this recipe
  • Try vegan mozzarella cheese for a vegan twist on this meatless meal.