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Eggplant Parmesan Appetizer Recipe

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4.1 from 84 reviews

This Eggplant Parmesan Appetizer features tender, breadcrumb-coated eggplant slices baked to golden perfection, topped with flavorful tomato sauce and melted Parmesan cheese for a deliciously cheesy starter.

Ingredients

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Ingredients

  • 3 Medium Italian Eggplants (Salting Optional ~ See Note Above)
  • 1 cup All-purpose Flour Seasoned With Salt & Pepper
  • 3 cups Seasoned Breadcrumbs
  • 3 Eggs
  • 1/2 cup Milk
  • Olive Oil Spray
  • 1 Recipe Prepared Tomato Quick Sauce (Or Use Your Own Personal Favorite Homemade Tomato Sauce)
  • 2 cups Grated Parmesan Cheese

Instructions

  1. Preheat: Preheat oven to 365 degrees F.
  2. Slice Eggplants: Leaving the skin on, slice the eggplants into 1/2 inch slices.
  3. Prepare Bowls: Set up three bowls on your working surface, one with flour, one with the two eggs beaten with the milk, and one with the bread crumbs.
  4. Prepare Baking Sheet: Take a large baking sheet and coat lightly spray with olive oil.
  5. Dredge in Flour: Dredge each eggplant slice first in the flour and gently shake to remove excess.
  6. Dip in Egg Mixture: Next drop the eggplant slice into the egg mixture allowing excess to drip off.
  7. Coat with Breadcrumbs: Finally, lightly coat with breadcrumbs and then place on baking sheet.
  8. Repeat: Continue to coat all the eggplant slices in this manner.
  9. Spray and Bake: Spray the tops of the eggplant slices with more olive oil and then bake for 10 minutes.
  10. Turn and Continue Baking: Turn, and continue to bake until the eggplant slices are golden brown on the outside but tender inside.
  11. Add Sauce: Spoon some of the tomato sauce on each eggplant slice and spread, leaving outside edge bare.
  12. Add Cheese: Sprinkle each slice liberally with the cheese.
  13. Brown Cheese: To brown, either pass the slices under the broiler for a minute or two, or place the tray in a very hot (450 degree F.) oven until lightly browned and bubbly.
  14. Serve: Serve warm.

Notes

  • Salting the eggplant is optional, refer to the note above if included in original recipe.

Find it online: https://yumfoodusa.com/eggplant-parmesan-appetizer-recipe/