Recipe: Tasty Eggplant Parmesan Bake

Eggplant Parmesan Bake. Search for Eggplant Parmesan Recipes Easy. Whatever You Need, Whatever You Want, Whatever You Desire, We Provide. Eggplant slices are coated with bread crumbs and Parmesan cheese and baked between layers of tomato sauce and mozzarella cheese for a filling Italian-inspired meal.

The baked eggplant was crispy and the end dish was tender and cooked through without too much cheese. I probably don't quite have three cups of sauce but close. In a large baking dish, add a cup of marinara and spread evenly. You can have Eggplant Parmesan Bake using 13 ingredients and 4 steps. Here is how you cook it.

Ingredients of Eggplant Parmesan Bake

1. Prepare 1 lb of Eggplant.
2. You need 1 small of Zucchini.
3. You need 1 small of Yellow Squash.
4. You need 1 large of Red Pepper.
5. It's 1 large of Red onion.
6. You need 1 cup of Of Sliced Mushrooms.
7. Prepare 1/2 cup of Of Mozzarella Cheese.
8. Prepare 1/2 cup of Parmesan Cheese.
9. You need 2 tbsp of Of Italian Seasoning.
10. You need 1 of Red Pepper Flakes.
11. Prepare 1 of Lemon pepper seasoning (optional) or Salt & Pepper.
12. Prepare 1 of Parsley Flakes for Garnish.
13. It's 1 jar of Of your choise of pasta sause.

Eggplant Parmesan Bake Roasted in almond meal and layered with marina sauce, Parmesan, and mozzarella cheese, our Eggplant Parmesan Bake delivers big on nutrition, flavor, and texture. Lay the eggplant in one layer on three sheet pans and brush both sides with olive oil, using all the oil. Line a large baking sheet with paper towels. Season eggplant slices all over with salt and place on baking sheet in a single layer.

Eggplant Parmesan Bake instructions

1. Preheat oven to 350°F. Roughly chopp and Saute Zucchini, Yellow Squash, Red onion, Red pepper and Mushrooms till crisp tender (about 5-8 min). Remove from heat and season with 1 tblspoon of Italian seasoning, red pepper flakes and lemon pepper or salt & pepper to taste..
2. In a bowl mix together Parmesan and Mozzarella Cheese. Slice Eggplant into 8 1in slices, lightly season and pan fry over medium heat with a little butter or olive oil (about 2 min on each side)..
3. In a 8x8 baking dish lay 4 slices of Eggplant to cover the bottom of the dish. Add Sauteed Veggie mixture over the Eggplant. Top with half Jar of pasta sauce (enough to cover Veggies) then top with 1/2 cup of cheese mixture. Next, lay the last 4 slices of Eggplant to cover the Veggie mixture. Top with remaining pasta sauce and cheese. Think of it as if you were layering lasagna..
4. Bake till the Cheese is golden brown. Garnish with Parsley Flakes and Remaining Italian Seasoning. Let it sit for 10 min before serving.

Top with another layer of paper towels and continue to layer as. Arrange the eggplant in a single layer on the prepared baking sheets. Generously spray both sides of the eggplant with cooking spray. Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Place a layer of eggplant slices in the sauce.