Eggplant Parmesan

PREP 15 minutes
COOK 35 minutes
TOTAL 50 minutes
SERVES 4

INGREDIENTS :

DIRECTIONS :

  1. Preheat oven to 375 degrees F. Grease a 9x12 baking dish.
  2. Slice eggplant, sprinkle with 1/2 teaspoon of salt throughout all the slices, then pat dry with paper towels to get rid of any excess liquid. 
  3. In a food processor, add the crackers, rosemary, thyme, oregano, and 1/2 teaspoon of salt, then pulse until broken down into a fine crumble. Place mixture in a shallow bowl. In another shallow bowl, beat egg. 
  4. Place olive oil in a large non-stick pan over medium heat. Once warm, dip an eggplant slice into the egg, then into the cracker mixture, coating both sides and shaking off the excess. Then place into the non-stick pan. Repeat this with all the eggplant, making sure to not overcrowd the pan. This will have to be done in batches. Cook eggplant for 4-5 minutes per side, until browned on both sides, then set aside. 
  5. Once all eggplant is cooked, pour the marinara sauce into the baking dish then arrange the eggplant throughout, press it down into the marinara. Top with ricotta cheese throughout then place in the oven to bake for 15 minutes. 
  6. If you would like to serve your eggplant with gnocchi, cook gnocchi in the air fryer at this stage while the dish bakes.
  7. Top dish with fresh basil and black pepper before serving! 

by

INGREDIENTS :

DIRECTIONS :

  1. Preheat oven to 375 degrees F. Grease a 9x12 baking dish.
  2. Slice eggplant, sprinkle with 1/2 teaspoon of salt throughout all the slices, then pat dry with paper towels to get rid of any excess liquid. 
  3. In a food processor, add the crackers, rosemary, thyme, oregano, and 1/2 teaspoon of salt, then pulse until broken down into a fine crumble. Place mixture in a shallow bowl. In another shallow bowl, beat egg. 
  4. Place olive oil in a large non-stick pan over medium heat. Once warm, dip an eggplant slice into the egg, then into the cracker mixture, coating both sides and shaking off the excess. Then place into the non-stick pan. Repeat this with all the eggplant, making sure to not overcrowd the pan. This will have to be done in batches. Cook eggplant for 4-5 minutes per side, until browned on both sides, then set aside. 
  5. Once all eggplant is cooked, pour the marinara sauce into the baking dish then arrange the eggplant throughout, press it down into the marinara. Top with ricotta cheese throughout then place in the oven to bake for 15 minutes. 
  6. If you would like to serve your eggplant with gnocchi, cook gnocchi in the air fryer at this stage while the dish bakes.
  7. Top dish with fresh basil and black pepper before serving! 

by

© 2020 PaleOMG. All rights reserved.

Don't Miss A Bite!

Sign up for my PaleOMG newsletter to get recipes, discounts, and stories straight to your inbox for FREE!