Description
Discover the secret to Grandma’s delicious Baked Eggplant Parmesan recipe. Learn how to create this classic Italian dish with our step-by-step guide.
Ingredients
- 3 tbsp (45 ml) vegetable oil, melted
- 120 g (4.2 oz) corn flakes cereal crumbs
- 60 g (2.1 oz) grated alternative cheese
- 1/2 tsp (3 ml) salt
- Dash of ground black pepper
- 1 small zucchini
- 1 large egg, beaten
- 240 ml (1 cup) tomato-based sauce
- 60 g (2.1 oz) shredded alternative cheese (or use sliced fresh alternative cheese if you prefer)
- Optional garnish: chopped fresh parsley, basil, or other herbs
- Optional for serving: cooked spaghetti with additional tomato-based sauce
Instructions
- Heat the oven to 400°F (200°C). Drizzle the vegetable oil into an 11 x 7-inch baking dish. Put it aside.
- Beat the egg in a shallow bowl. Put it aside. In another shallow bowl, mix together the corn flakes cereal crumbs, grated alternative cheese, salt, and a dash of ground black pepper. Put it aside. Peel the small zucchini and slice it into ¾-inch thick rounds. Dip each round in the beaten egg, then coat thoroughly with the crumb mixture.
- Arrange the slices in a single layer in the oiled baking dish.
- Cook in the oven for 20 minutes, then turn the slices over and bake for another 15 minutes. Spread the tomato-based sauce over the zucchini and sprinkle the shredded alternative cheese on top.
- Continue baking for an additional 3-5 minutes, or until the cheese is melted.
Notes
- Coat each eggplant slice thoroughly with the egg and breadcrumb mixture for a crispy coating.
- Enhance the flavor by using a seasoned tomato-based sauce or garnishing with herbs like parsley or basil.
- For a gooey texture, use sliced fresh alternative cheese instead of shredded for the final topping.
