Easy Juicy Crunchy Eggplant Parmigiana | Vessy’s Gourmet kitchen

Vessy’s Gourmet kitchen

Name: Easy Juicy Crunchy Eggplant Parmigiana
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2
Cuisine: International
Ingredients: Eggplant; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Elephant Garlic; Pasta Prima Heirloom Marinara; Sargento Creamery Shredded Mozzarella Natural Cheese; Dynasty Japanese Style Bread Crumbs, Rice Panko; McCormick® Basil Leaves; Mutti Sauce for Pizza, Parmigiano Reggiano, Parma; O Organics Basil; EVOO; Open Nature Pine Nuts; SIGNATURE SELECTS Black Pepper, Ground

Print recipe

Easy Juicy Crunchy Eggplant Parmigiana

Serves 210 mins prep35 mins cook

It simply melts in your mouth, it’s loaded with flavors and it fits your low carb lifestyle!

0 servings

What you need

clove garlic

cup marinara sauce

Sargento Creamery Shredded Mozzarella Natural Cheese

cup shredded mozzarella

Dynasty Japanese Style Bread Crumbs, Rice Panko

panko breadcrumbs

basil leaves

parmigiano reggiano

cup basil

cup EVOO

pine nut

black pepper

Shop Recipe

Instructions


0 Wash, half and score your eggplant
1 Season with salt, pepper, olive oil, garlic and place face down and bake at 425 F for about 30 mins
2 Flip eggplant halves and top with marinara, grated mozzarella and cheddar mix and breadcrumbs
3 Broil at 450 F for about 5 mins or until cheese has melted
4 Finish with Pesto, Parmigiano Regiano and basil leaves, black pepper and enjoy!

View original recipe