My grandmother’s easy Baked Eggplant Parmesan is a delicious vegetarian dinner that only requires 15 minutes of prep! This recipe simplifies the classic Italian dish for a quick-prep, kid-friendly weeknight meal!
4 pounds of eggplant 1 tablespoon salt 3 large eggs ¼ cup milk of choice cup gluten free breadcrumbs 3 ounces Parmesan cheese or vegan Parmesan 2 teaspoons Italian seasoning. 4 cups marinara sauce 16 ounces mozzarella cheese, sliced or shredded Daiya
Minus the cheese - Healthy and easy baked eggplant parmesan recipe that's just as good as the fried version! Here are the secrets to making it crispy and cheesy, while keeping it healthy and light -- 398 calories!