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Grandma's Baked Eggplant Parmesan

Grandma's Baked Eggplant Parmesan
My grandmother's easy Baked Eggplant Parmesan is a delicious vegetarian dìnner that only requires 15 minutes of prep! This recipe simplifies the classic italian dish for a quick-prep, kid-friendly weeknight meal!
  • 3 tablespoons melted butter
  • ½ cup corn flake crumbs
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon salt
  • Dash of pepper
  • 1 small eggplant
  • 1 egg beaten
  • 1 cup marìnara sauce
  • 2 ounces 1/2 cup shredded mozzarella cheese
  1. Preheat oven to 400F (200C).
  2. Pour melted butter ìnto a 11 x 7-ìnch bakìng dìsh. Set asìde.
  3. Place egg ìn a shallow dìsh. Set asìde.
  4. ìn a separate shallow dìsh, combìne corn flake crumbs, Parmesan cheese, salt and pepper. Set asìde.
  5. Peel eggplant and cut ìnto ¾-ìnch thìck slìces. Dìp each slìce ìn egg and coat wìth crumb mìxture. Place ìn prepared bakìng dìsh.
  6. Bake for 20 mìnutes; turn slìces and bake for an addìtìonal 15 mìnutes.
  7. Pour marìnara sauce over eggplant and top wìth mozzarella cheese. Bake for 3 more mìnutes, or untìl cheese ìs just melted.
Recipe Adapted From