Easy Eggplant Parmesan Recipe is sponsored by Muir Glen & Feedfeed. Thank you!  I got my Muir Glen Organic Tomatoes over at Boise Co-Op by the Village, there will be an amazing SALE on Feb 5 – Feb 18. Be sure to check it out!

Click here to find Co-op store near YOU – Store Locator.

You are going to love this Eggplant Parmesan Recipe with delicious tomato sauce and lots of cheese.

Did you know? Muir Glen tomatoes are grown organically. Their farmers in the Sacramento Valley of California work together with bees to keep a healthy ecosystem and produce the best tomatoes possible.

When some tomatoes are not good enough for the cans, they have created a composting facility for any tomato waste.

Muir Glen focuses on working in harmony with their environment because it’s what makes their tomatoes taste better and the planet a happier place.

Quick Notes

• Prepare all ingredients before cooking for enjoyable cooking process.
• For best result slice eggplant into super thin slices about 1/4-inch.
• Skip frying step, by baking eggplant slices at 450F for about 7 minutes, after coating it with breadcrumbs, make sure to grease the baking pan with avocado oil.
• Makes 2 baking sheets of Eggplant Parmesan if layered single layer. It can also be layered.

How to Make Tomato Sauce

Season with garlic salt and bring it to a boil.

How to Make Eggplant Parmesan

To make eggplant parmesan, preheat the oven to 400F.

Into 1st bowl combine flour and season it with salt and pepper to taste. Using 2nd bowl, beat 1 egg with 1/2 cup milk. In the 3rd bowl place 1 cup of breadcrumbs.

Bake for 15 minutes on a middle rack, or until cheese is melted and has a golden color on top. Garnish with freshly chopped parsley or basil.

Serve with pasta of your choice. Enjoy!

Check out this Quick Shrimp Tomato Pasta Recipe where YOU can use Muir Glen Tomatoes.

Print Recipe

Easy Eggplant Parmesan Recipe

Baked eggplant parmesan with delicious cheese and tomato sauce.

Prep Time10 mins

Cook Time45 mins

Course: Side Dish

Cuisine: American

Keyword: eggplant, parmesan

Servings: 6

Calories: 303kcal

Author: Love Keil

Ingredients

Tomato Sauce

• 2 tablespoons avocado oil
• 28 oz. Muir Glen Organic Fire Roasted Tomatoes diced
• 1 teaspoon garlic salt or to taste
• 1/2 cup water

Eggplant Parmesan

• 1 eggplant thinly sliced, about 1/4-inch slices
• 1/3 cup flour
• salt & pepper to taste
• 1/2 cup milk
• 1 egg
• 1 cup Italian Seasoned bread crumbs or regular bread crumbs with 1 teaspoon of Italian Seasoning
• 3 tablespoons avocado oil plus more for frying
• 1 cup mozzarella cheese shredded
• chopped parsley or basil for ganish

Instructions

Tomato Sauce

• Place all ingredients inside the sauce pan & bring it to a boil, reduce the heat and simmer for about 30 minutes. Stirring few times.

Parmesan Eggplant

• Preheat the oven to 400F. To prepare eggplant, into 1st bowl add flour and season it with salt and pepper to taste. Using 2nd bowl, beat 1 egg with 1/2 cup milk. In 3rd bowl place 1 cup of bread crumbs.
• Now, coat each side of eggplant slices in flour mixture, follow by egg mixture and then bread crumbs. After place them on a plate.
• Over medium/high heat, heat about 3 tablespoons of avocado oil in large skillet. Cooking in batches, add eggplant slices and cook for about 3-4 minutes on each side or until golden color - adding more oil as needed. Remove to a paper towel. Repeat until all eggplant slices are fried.
• Using a baking dish, spread 1/2 of the tomato sauce on the bottom of the dish. Then place eggplant slices over the top. Spread the rest of the tomato sauce over each eggplant slice and cover it with mozzarella cheese.
• Bake for 15 minutes on a middle rack, or until cheese is melted and has a golden color on top. Garnish with freshly chopped parsley or basil. Serve with pasta of your choice. Enjoy!

Notes

• For best result slice eggplant into super thin slices about 1/4-inch. 
• Skip frying step by baking eggplant slices at 450F for about 7 minutes, after coating it with breadcrumbs, make sure to grease the baking pan with avocado oil.
• Makes 2 baking sheets of Eggplant Parmesan if layered single layer. It can also be layered. 

If  YOU make this Eggplant Parmesan Recipe, would YOU take a picture and share it on Instagram by tagging @MuirGlen & @MunchkinTimeBlog.   We would LOVE to see your creation! Thank you!

Nutrition

Serving: 1g | Calories: 303kcal | Carbohydrates: 25g | Protein: 10g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 44mg | Sodium: 794mg | Potassium: 280mg | Fiber: 3g | Sugar: 5g | Vitamin A: 255IU | Vitamin C: 2mg | Calcium: 165mg | Iron: 2mg

Q. – Do YOU like this Easy Eggplant Recipe?

Let me know in the comments below, I would love to hear from you!

Thank YOU for YOUR Comment, Share & Recipe Review!

Munchkin Time

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