Eggplant parmesan
May we present one of the best comfort foods out there: Eggplant Parmesan! This classic Italian favorite is made by layering crispy breaded eggplant slices with rich marinara sauce, melty mozzarella cheese, and grated Parmesan. The twist: you can easily make it with cornflakes. Baked to perfection, it's comfort food at its finest, super easy to make and so delicious. We hope you'll enjoy making this!
Ingredients
- 1 eggplant (medium-large)
- 2 tbsp olive oil
- 1 egg
- 40 g cornflakes (or bread crumbs)
- 2 tbsp parmesan (grated; optional: some more to sprinkle on top)
- 400 ml marinara sauce (or your fav tomato sauce)
- 1 ball mozarella
Instructions
- Pre-heat the oven to 200 degrees and spread about 2 tbsp of oil in a baking mould. We use a casserole dish.
- Slide the eggplant in about 1.5cm thick slices.
- In one flat bowl, whisk one egg using a fork. In another flat bowl, crumb the cornflakes with your fingers. Don't crunch them too much to retain some texture. They should still be small pieces. Add parmesan and a pinch to salt to the cornflakes and mix.
- Dip one eggplant slice at a time in the egg, and flip over so both sides are covered. Then dip it in the cornflakes mix, again making sure both sides are covered. Place in the greased mould.Repeat with each slice, and then pour the remaining cornflakes mix on top the eggplant slices so it doesn't go to waste.
- Bake for 20 minutes, flip over and bake for another 15. Then pour over your marinara sauce and top with mozzarella bits. Slide back in the oven for another 3-5 minutes until the mozzarella is melted.
- Enjoy with bread or pasta