Dinner for 8

Eggplant Parmesan with mozzarella

Name: Eggplant Parmesan with mozzarella
Total time: 100 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 2 large eggplants; 3 tsp kosher salt; 1/2 cup all-purpose flour; 4 large eggs; 3 1/2 cups panko breadcrumbs; 1 1/2 tsp garlic powder; 1 1/2 tsp onion powder; 2 tsp italian seasoning; 2 tbsp extra-virgin olive oil; 3 cups marinara sauce; 16 oz fresh mozzarella; 1 cup freshly grated parmesan cheese

Breaded eggplant is baked with marinara, mozzarella, and Parmesan until tender, bubbling, and lightly browned.

$2.18per serving $$

100 minstart to table

8servings

Italian Vegetarian Budget Family Dinners

Ingredients

2 large eggplants
3 tsp kosher salt
1/2 cup all-purpose flour
4 large eggs
3 1/2 cups panko breadcrumbs
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
2 tsp italian seasoning
2 tbsp extra-virgin olive oil
3 cups marinara sauce
16 oz fresh mozzarella
1 cup freshly grated parmesan cheese

Steps

Heat the oven to 425 F and line two baking sheets with parchment.
Slice the eggplants into thin rounds, sprinkle with salt, and let them stand for 20 minutes before patting dry.
Set out the flour, beaten eggs, and panko mixed with garlic powder, onion powder, and Italian seasoning.
Coat each eggplant slice in flour, egg, and crumbs, then arrange the slices on the baking sheets.
Brush the slices with olive oil and bake for 25 minutes, turning them halfway through.
Lower the oven to 375 F and layer sauce, eggplant, mozzarella, and Parmesan in a 9-by-13-inch baking dish.
Bake for 30 minutes until bubbling, then rest for 10 minutes before cutting.

Main ingredient on sale this week? See what to make with eggs on sale.