Easy Baked Eggplant Parmesan
- 2-3 eggplants
- 1-2 cups Eggland’s Best 100% Liquid Egg Whites
- 1-2 cups Breadcrumbs
- 1 jar Marinara Sauce
- 2-3 cups Shredded Mozzarella
- Oil Spray or olive oil
To Make the Breaded Eggplant
Preheat your oven to 375 degrees (Farenheit). Peel and cut up your eggplants in rounds. I like them 1/2 inch or 1/4 inch thick. Set aside. Take Eggland’s Best 100% Liquid Egg Whites and pour around a cup or so into a pan or large shallow bowl. Add more if needed.Take Breadcrumbs and pour a cup or two into a pan or large shallow bowl. Add more if needed. Gluten Free Breadcrumbs will work only if they are not panko (panko doesn't stick well).Dip the eggplant rounds into the Eggland’s Best 100% Liquid Egg Whites first and then into the breadcrumbs, coating thoroughly.Place in a baking dish that has been greased with oil spray. My Father-in-Law lined the pans with tinfoil for me (usually I would use parchment paper). Fill the trays with your dipped and breaded eggplant rounds and pop into the oven for 25 minutes. Try to flip over the rounds 1/2 way through so both sides get brown. Take out of oven and be careful, your pan will be hot.
To Make Baked Eggplant Parmesan
Take 1-2 tablespoons of marinara sauce and place on top of each round. Then take a sprinkle of cheese (works out to be around a 1/8 or 1/4 of a cup) and put on top of each round. Put back into the oven for around 5 minutes (you just want to heat the sauce and melt the cheese here).Serve with the pasta of your choice.