Grandma's Baked Eggplant Parmesan

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 55 minutes

Ingrédients

3 tablespoons salted butter, (melted)

½ cup Corn Flakes cereal crumbs

¼ cup grated Parmesan cheese

½ teaspoon kosher salt

Dash of ground black pepper

1 small eggplant

1 large egg, (beaten)

1 cup marinara sauce

2 ounces (½ cup) shredded mozzarella cheese (or use sliced fresh mozzarella if you prefer)

Optional garnish: chopped fresh parsley, basil, or other herbs

Optional for serving: cooked spaghetti with additional marinara sauce

Instructions

Preheat oven to 400°F (200°C). Pour melted butter into an 11 x 7-inch baking dish. Set aside.

Place egg in a shallow dish. Set aside. In a separate shallow dish, combine Corn Flakes crumbs, Parmesan cheese, salt, and pepper. Set aside. Peel eggplant and cut into ¾-inch thick slices. Dip each slice in egg and coat with crumb mixture.

Place in a single layer in the prepared baking dish.

Bake for 20 minutes; flip the slices over, and bake for an additional 15 minutes. Pour marinara sauce over eggplant and top with mozzarella cheese.

Bake for 3-5 more minutes, or until the cheese melts.

Nutrition

• Taille de Portion: 1 /4 of recipe
• Calories: 262.9 kcal
• Lipides Totaux: 16.1 g
• Lipides Saturés: 8.5 g
• Cholestérol: 82 mg
• Sodium: 792.2 mg
• Glucides Totaux: 21.6 g
• Fibres Diététiques: 3.9 g
• Sucres Totaux: 4.6 g
• Protéines: 10.4 g