Three Cheese Baked Eggplant Parmesan
Ingredients
- 1 large eggplant, sliced into circles, about ¼ inch thick (skin on)
- Sea salt and pepper for sprinkling
- Marinara sauce – I use jarred Mezzetta Marinara
- 1 teaspoon oregano
- 1/2 cup of flour (I used white wheat)
- 3 eggs, whisked with a touch of water
- 1/2 cup of plain bread crumbs and 1/2 cup panko bread crumbs – I used GF bread crumbs
- 1/4 cup grated Parmesan or Pecorino Romano (sheep’s) cheese
- 1/2 cup of shredded mozzarella cheese
- 2 oz. crumbled goat cheese
Directions
- Place the eggplant slices onto a baking sheet covered with paper towels, and liberally sprinkle both sides with salt, black pepper, oregano and set aside for about an hour.
- Set up three separate bowls for dredging your eggplant: one with whisked eggs, one with flour, and one with a breadcrumbs, panko, and parmesan mixture
- Preheat your oven to 400° F
- Take each eggplant slice and coat both sides with flour, then egg, and finally the breadcrumb/cheese mixture, pressing the slices to make sure that the coating sticks; place the slices back onto baking sheet with parchment paper sprayed with avocado or olive oil (removing the paper towels).
- Bake in the oven for 20 minutes, flipping halfway in between
- Add a thin layer of marinara sauce to a rectangular baking pan and place half of the cooked eggplant slices on top of the layer of marinara. Top eggplant with marinara sauce, then top with crumbled goat cheese. Add remaining eggplant slices, stacked on top of first layer, then add marinara sauce and finally, top with mozzarella cheese. Sprinkle with a little parmesan cheese and some fresh basil if desired.
- Bake, uncovered, in the 400° F oven for about 20 minutes
Enjoy!
xoxo
Marisa
