Recipe by Brenda
"I wasn't an eggplant lover until a friend gave me this recipe which I have tweaked and updated. The few ingredients in the sauce is far tastier than canned sauce and makes the dish. All you need is a side salad and crusty bread to make a meal!"
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Italian-seasoned bread crumbs
grated Parmesan cheese
red pepper flakes, or to taste
eggplant - trimmed, peeled, and sliced 1/2-inch thick
1 (6 ounce) can
1 1/2 (6 ounce) cans
sea salt and ground black pepper to taste
1 (8 ounce) package
fresh mozzarella cheese, sliced
grated Parmesan cheese
I never write reviews but I had to for this one. I tried this recipe tonight as written and it is fantastic. Super easy to make too. I did omit the hots, only because I'm not partial but it still was a hit. We had unexpected guests and everyone loved it, I'm so happy I put this easy meal together! Thank you Brenda!!!
I must have done something wrong! The eggplant was so mushy I couldn't even eat it.
I cheated and used storebought sauce, so I can't speak to the homemade sauce, but the breaded eggplant portion of this recipe was absolutely delicious! I had extra breading, so I double breaded the eggplant. It was super easy to make, too.
Love this recipe!!! Simple, quick and super EASY and delicious!!! My new "go to" recipe! Followed the recipe, no need to change a thing!!!
I followed this recipe exactly and thought it was good. I also liked the addition of the red pepper flakes...gave a slight kick! Next time, I will add more spices per my own preference and also will double up on the sauce as my husband likes more sauce on his spaghetti dishes. Quick easy meal! thanks!
Yum! Dipping the eggplant in olive oil gives it a fabulous flavor. I made my own sauce with tomatoes from the garden, so I can't comment on the sauce recipe, but the eggplant preparation was very flavorful and perfectly cooked.
This was great! I omitted the red pepper flakes and had leftover breadcrumbs so i drizzled a little olive oil over the slices and breaded them again. We also had a portobello that was going bad so I chopped it, sauteed in some olive oil with garlic salt and tossed it into the sauce. Served over whole wheat spaghetti and topped with freshly chopped parsley.
This is going to be added to our dinner rotation. Thanks Brenda!
Delicious. Thank you, Brenda. Brenda writes:
""The few ingredients in the sauce is far tastier than canned sauce and makes the dish." Truer words
were never written. The sauce is incredibly easy
and incredibly delicious. Even if you don't like
eggplant, make the sauce for anything requiring a
tomato based sauce. You will not regret it.
* Percent Daily Values are based on a 2,000 calorie diet.
Eggplant Parmesan With Easy Homemade Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 275
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