I will probably make these eggplant Parmesan cutlets that are entirely different: decidedly crisp and cheesy golden discs ...

The distinct layers of breaded eggplant, rich tomato sauce and ... layer the baked eggplant, followed by half of the mozzarella and half of the Parmesan, and then basil leaves.

Light (baked Not Fried) Eggplant Parmesan has been awarded a Blue Ribbon from The Just A Pinch Test Kitchen who prepare and ...

Arrange the eggplant in a single layer. Bake for 20 minutes or until tender ... Layer half the eggplant, tomatoes, onion, basil and soup mixture in the prepared dish. Repeat the layers.

7. To serve, place a layer of torn burrata on the base of the garlic bread. Top with eggplant slices, drizzle with warmed tomato sauce and top with remaining Parmesan and fresh basil leaves.

That's why I decided to try a few eggplant Parmesan recipes from some of ... eggplant, cheese, and fresh basil and bake the whole thing in the oven. It was difficult handling all the tasks at ...

In a large skillet, bring the marinara sauce, mushrooms, olives, tomatoes ... Cover eggplant with remaining sauce. Mix together two cheeses. Sprinkle over top of sauce. Bake for 30 - 40 minutes ...

and bake in the oven for about 7 minutes or until the tomatoes start to crack and the bread crumbs are crisp and toasted. Lay the eggplant slices on an oiled baking sheet, and brush with 2 ...