Easy Baked Eggplant Parmesan



All I have to say today is “Django”! WOW! What an awesome movie! I thought it was an academy award winner movie! It had a great story line. There were some very horrific scenes so it is not at all appropriate for younger children. It was also a bit funny and it reminded me of the westerns my dad loved to watch. The music was good and the scenery was excellent…there you go…go see it!

I don’t make eggplant very often because I kind of feel like it’s limited to certain dishes. This baked eggplant was delicious!

Look at it-beautiful. Add a salad and your meal is all set!

Easy Baked Eggplant Parmesan


  • 1 large eggplant, sliced lengthwise into 1/2-inch-thick pieces (about eight)
  • 2 eggs, beaten with a fork
  • 1 1/2 cup panko bread crumbs (sundried tomato or plain)
  • 2 tablespoons extra-virgin olive oil*
  • 1 (25 ounce) jar pasta sauce (roasted vegetable or any variety)*
  • 1 cup shredded mozzarella cheese*
  • 1/2 cup shredded parmesan cheese


Preheat oven with a baking sheet inside to 375°F. Coat eggplant slices with beaten egg, then bread with panko crumbs. Spread oil on hot baking sheet and place eggplant slices on it in a single layer. Bake 15 minutes, flip and bake another 10 minutes.

Increase oven temperature to 475°F. In an 8 x 10-inch ovenproof dish, layer pasta sauce, then eggplant, and top with cheeses. Repeat, finishing with cheese. Bake until the cheese melts and turns golden in spots, about 15 minutes.

If you have ny leftovers ( you might not have any leftovers at all) you can make sandwiches on Italian or French bread for your next days lunch.



Recipe from http://www.wholefoodsmarket.com/


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