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Recipe by Lynne WeissMarshall

Eggplant Parmesan Rounds

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Eggplant Parmesan Rounds
Dairy Dairy
Easy Easy
4 Servings
Allergens

Contains

- Dairy - Egg - Wheat - Gluten
1 Minutes
Diets
- Vegetarian - Pescatarian

Ingredients

Eggplant Parmesan

  • 1 eggplant

  • 2 eggs

  • 1 and 1/2 cups Jeff Nathan seasoned panko

  • 1 cup tomato sauce

  • 1 cup shredded mozzarella cheese

Directions

1.

Cut eggplant into 1/4 slices.

2.

Beat eggs.

3.

Pour panko in bowl.

4.

Dip eggplant first in eggs, then panko.

5.

Bake in oven for 20 minutes.

6.

Remove and top with sauce and cheese.

7.

Put it back in the oven for seven minutes.

Recipe tags

aubergines breaded eggplant rounds eggplant eggplant parmesan Lynn WeissMarshall weeknight dinner
Eggplant Parmesan Rounds

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