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July 25, 2020
Rated 5.0 stars by 1 users
4 to 6
Eggplant has always been one of my favorite vegetables mainly because of its versatility. You can pretty much do whatever you want to eggplant, it will take on any flavor. Our baked eggplant parmesan recipe can be used as a side dish, appetizer or the main course in eggplant parmesan. Enjoy!
Wash the eggplant and trim off the stem. Next, slice eggplant into 1/2" disks. Place disks on a cooling rack and sprinkle with sea salt and let set for at least 30 minutes.
Mix breadcrumbs, spices and parmesan cheese in a separate bowl and set aside.
Next melt butter in a sauce pan over medium heat, then add garlic, shallots and Gindo’s Jalapeno Poblano. Bring just to a simmer, stir and remove from heat and let cool to room temp.
Dip each eggplant disk in Gindo's sauce mixture first, then breading mixture. Place each disk on parchment lined baking sheet and bake at 350F for 25 minutes.
In a large casserole dish, spread a generous layer of marinara on the bottom. Then layer: eggplant slices, mozzarella, and a spoonful of marinara. Repeat with an additional layer.
Then bake at 400F uncovered for 30 minutes until cheese is browned and melted. Top with chopped fresh basil or oregano and serve!
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