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Very Easy Eggplant Parmesan

1 eggplant, peeled and cut into 1/4-inch thick rounds
3 plain frozen waffles, toasted and torn into large pieces
1 tsp dried oregano
1/2 tsp garlic powder
1 Tbsp chopped parsley
Salt and pepper
2 eggs
1 cup mozzarella or Asiago cheese, shredded
2 cups Newman’s Own® Sockarooni Pasta Sauce
½ cup Parmesan cheese

Preheat oven to 375. Sprinkle eggplant slices with salt, and let sit on kitchen towel or paper towels for 15 minutes. Rinse off the salt and pat dry.

Place toasted waffle pieces, oregano, garlic powder, parsley and salt and pepper in a food processor and pulse until you have small crumbs. Place this mixture in a shallow bowl.

Break eggs into another shallow bowl and beat with some salt and pepper. Dip each piece of eggplant into egg mixture and let it drain off, then press it into the crumb mixture. Place breaded eggplant onto an oiled cookie sheet. Bake for 12 minutes, then flip eggplant over and bake for another 10 minutes.

Remove from the oven and spoon Sockarooni sauce over the top. Pile Asiago and mozzarella or parmesan cheeses over sauce. Place back in the oven and bake for another 6-10 minutes, until the cheese is melted and slightly golden. Serve.

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