Stuffed Baked Eggplant Parmesan

Stuffed Baked Eggplant Parmesan

December, 30, 2013 · CATEGORIES: Uncategorized · BY admin

A classic Italian-American favorite made BIG! Layers of crispy breaded eggplant and Italian cheeses topped with our fresh-tomato Pomodoro Fresco Sauce.

  • Nonstick cooking spray
  • 2 large eggplants
  • 4 eggs, beaten
  • 2 cups DeLallo Seasoned Panko Breadcrumbs
  • 1/2 cup DeLallo Grated Parmesan
  • 1 1/2 pounds fresh mozzarella
  • 1 (25.25-ounce) jar Vincents Marinara Sauce
  • 1 cup shredded mozzarella
  • 2 tablespoons chopped basil leaves

Preheat oven to 375˚F. Ready a baking sheet with parchment paper and then spray with cooking spray. Set aside.

In a mixing bowl, combine Panko breadcrumbs and grated Parmesan.

Slice each eggplant into 9 rounds. Coat with beaten egg, then breadcrumb mixture. Arrange eggplant slices in a single layer on baking sheet about 1 1/2 inches apart. Bake for about 15 minutes, until browned, then flip and bake for another 10 minutes. Remove from oven.

Eggplant will be hot! Using a thin spatula, carefully layer each stack on the baking sheet: one slice of baked eggplant, a generous tablespoon of fresh mozzarella, another slice of eggplant and a spoonful of fresh mozzarella. Top it with a final slice of eggplant, a hearty drizzle of tomato sauce and a sprinkling of shredded mozzarella. Continue to layer in this manner. Bake for another 5 to 10 minutes to melt cheeses.

Sprinkle with basil. Allow stacks to rest for about 2 minutes before serving.

Serves 6