Easy Eggplant Parmesan (From the Freezer!)


  • 1 large eggplant, cut into 1/3 inch-thick slices
  • 2 eggs, beaten
  • 2 cups bread crumbs, seasoned or homemade
  • 1/2 cup grated parmesan cheese
  • 1/4 to 1/2 cup olive oil
  • 1 bottle pasta sauce
  • 10 oz. goat cheese
  • 6 oz. fresh mozzarella, sliced into thin discs
  • Optional: Fresh basil, for garnish

Directions 1. At first set the heat of your oven at 350°F. 2. Mix the bread and crumbs and parmesan cheese. 3. Layer every eggplant piece in the demolished egg and after that press into the bread crumb mixture. 4. Spread on a single layer on a heating sheet and heat for 25 minutes, flipping once partially through. 5. After it is carried out, let cool and after that… freeze it! 6. Some of the time, I spread out the slice on a heating sheet and spot them on the broiler for a marginally crispier surface.  You will need to give careful consideration to the slice, because it takes anyplace from 5 to 10 minutes to “re-crisp” depending on how much they thawed beforehand.  However, you can skip the additional step without much different in surface. 7.  Preheat oven to 350°F. 8. 9.  Bake for 20 to 25 minutes, until mixture is bubbling and the cheese is melted.

***DIY source: www.vintagezest.com

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