Eggplant Parmesan *Recipe*

eggplant parmesanIngredients:

  • 1 eggplant
  • Olive oil
  • Fresh chopped basil (Daregal Gourmet works well)
  • Panko bread crumbs
  • Salt and pepper to taste (sea salt and fresh cracked pepper are the best)
  • Pasta sauce (see my Tomato Basil Pasta Sauce recipe HERE)
  • 1 stick string cheese, pulled into strands

Directions:

  1. Preheat the oven to 450° F.
  2. Wash the outside of the eggplant then cut into six 1-inch thick slices (circles.)
  3. Place each piece onto a greased cookie sheet.
  4. Drizzle each piece with olive oil then sprinkle with salt and pepper to taste. Top each with a layer of panko bread crumbs, crushing between your fingers as you go, and a pinch of basil.
  5. Bake for 10 minutes.
  6. In the meantime, make my Tomato Basil Pasta Sauce recipe found HERE.
  7. Remove from the oven and top with the shreds of string cheese in an asterisk pattern. Bake another 2 minutes until the cheese starts to melt.
  8. Plate each and top with a scoop of sauce.

-Did you try this recipe? Share your thoughts below and post a picture of your family enjoying Eggplant Parmesan on my Facebook wall!

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