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Sarah Halstead

You are here: Home | Recipes | Eggplant Parmesan Recipe

June 23, 2015 By Sarah Halstead

Eggplant Parmesan Recipe

Filed Under: Main Dish, Recipes Tagged With: collective bias, sponsored

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #GetSaucy #CollectiveBias

Eggplant Parmesan Recipe | #ad #GetSaucy #CollectiveBias

I wanted to mix up our normal spaghetti night with something new. I decided to try a new eggplant parmesan recipe. I found a few recipes online and combined them together to make one that I thought my family would like the most.

Eggplant Parmesan Recipe | #ad #GetSaucy #CollectiveBias

I found the no salt added Francesco Rinaldi sauce at Walmart. If you want to keep up with Francesco Rinaldi’s latest news check them out on their new twitter channel.

sauce-shop

I loved using the Francesco Rinaldi sauce in my recipes. It is a great short cut for your home cooking with homemade taste. It is also gluten free and has no preservatives.

Eggplant Parmesan Recipe | #ad #GetSaucy #CollectiveBias

Eggplant Parmesan

Eggplant Parmesan

By Sarah Halstead

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Ingredients

  • 2 large eggplants
  • 1 teaspoon sea salt
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 clove minced garlic
  • 1 jar Francesco Rinaldi traditional no salt added
  • 1/2 cup finely chopped fresh basil
  • 1 1/2 cups breadcrumbs
  • 1 1/4 cups grated Parmesan cheese, divided
  • 3/4 cup flour
  • 4 eggs, beaten
  • olive oil
  • 1 1/2 pounds mozzarella

Instructions

  1. Slice the eggplants 1/2-inch thick slices.
  2. Lay the eggplant slices out on several layers of paper towels.
  3. Sprinkle both sides of the eggplant rounds lightly with salt.
  4. Let the eggplant sit and release moisture for 2 hours.
  5. Heat olive oil in a saucepan on medium heat.
  6. Add the onion and garlic.
  7. Cook until onion is translucent.
  8. Add the minced basil and remove from heat.
  9. Combine breadcrumbs with 1/4 cup Parmesan cheese.
  10. Set up your bowls so that you have flour in one shallow bowl, beaten eggs in another bowl, and the breadcrumb cheese mixture in another.
  11. Preheat the oven to 425°F.
  12. Spread olive oil over the bottom of two rimmed baking sheet pans.
  13. Pat dry the eggplant slices with paper towels.
  14. Working one slice at a time dredge the eggplant slices first in the flour, then dip in the beaten eggs, and then dredge in the breadcrumb Parmesan cheese mixture.
  15. Place on oiled sheet pan.
  16. Drizzle a little oil over the top of each breaded eggplant round.
  17. Place breaded prepared eggplant slices in the oven.
  18. Cook for 18 to 20 minutes, turning the slices over at the half-way point, until they are nicely browned.
  19. Remove from oven, and let cool to touch.
  20. Spread 1/2 cup of the tomato sauce over the bottom of a 9x13-inch casserole dish.
  21. Place a layer of eggplant rounds in a single layer covering the sauce on the bottom of the pan.
  22. Add the mozzarella on top of the eggplant rounds. Sprinkle 1/3 cup of grated Parmesan cheese.
  23. Place another layer of eggplant rounds over the cheese.
  24. Spread 1 cup of the sauce over the eggplant rounds.
  25. Layer again with mozzarella over the sauce and sprinkle with 1/3 cup of grated Parmesan.
  26. Add the remaining eggplant in a single layer on top of the cheese.
  27. Top with the remaining sauce, a little more mozzarella, and the remaining Parmesan.
  28. Bake uncovered at 350°F for 30 minutes.
  29. Remove from oven and let sit for 15 minutes before cutting into to serve.
7.8.1.2
91
https://www.sarahhalstead.com/eggplant-parmesan-recipe/

Eggplant Parmesan Recipe | #ad #GetSaucy #CollectiveBias

This eggplant parmesan recipe is delicious and pretty easy to make. It will be added to our meal rotation.

Eggplant Parmesan Recipe | #ad #GetSaucy #CollectiveBias

What would you cook with Francesco Rinaldi Pasta Sauce? 

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Comments

  1. Quinn Caudill says

    October 22, 2015 at 12:11 pm

    Great post. Thanks for sharing with us at #Throwback Thursday link party. Hope you join us again tonight..
  2. Shellie Bowdoin says

    October 19, 2015 at 5:16 am

    This looks yummy and I bet you saved some people a lot of time by showing where to look for the marinara sauce! I'm so happy you joined our #OMHGWW linkup party this week! Shellie www.thefabjourney.com
  3. Creatively Homespun says

    October 16, 2015 at 5:34 pm

    You had me at eggplant!!! :-) Thank you for linking up to Creative K Kids’ Tasty Tuesdays Linky Party. I have pinned your recipe to our Tasty Tuesday’s Pinterest Board!
  4. Kristine says

    June 24, 2015 at 3:31 pm

    This sounds delicious! Hopefully I don't mess it up lol! Thanks for sharing!
  5. Jennifer S says

    June 24, 2015 at 3:20 pm

    Looks Delicious! Hubs was asking me to try some new recipes this week and I'm gonna add this to the menu!
  6. Kendra says

    June 24, 2015 at 12:01 pm

    Yumm! Thanks for sharing this yummy looking recipe!
  7. Lani @ Life Anchored says

    June 24, 2015 at 11:55 am

    This is one of my favorite dinners! So good!
  8. ashley says

    June 24, 2015 at 11:54 am

    Yum! I haven't had eggplant parm in so long, but this looks so good! I'll have to try this soon!
  9. amber.m says

    June 24, 2015 at 10:21 am

    I've never tried eggplant parmesan but this looks so good!

Welcome

I'm Sarah and I am the writer behind this blog. I love sharing recipes, DIY projects, photos and about my everyday life. I married my high school sweetheart Kenny. We have three boys and one baby girl - Dustyn, Carsyn, Prestyn, and Annelyn. Thanks for stopping by, can't wait to get to know you more. Read More…

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