Grandma's Baked Eggplant Parmesan

My grandmother's easy Baked Eggplant Parmesan is a delicious vegetarian dinner that only requires 15 minutes of prep!  This recipe simplifies the classic Italian dish for a quick-prep, kid-friendly weeknight meal!

THE RECIPE

INGREDIENTS

• 3 tablespoons melted butter
• ½ cup corn flake crumbs
• ¼ cup grated Parmesan cheese
• ½ teaspoon salt
• Dash of pepper
• 1 small eggplant
• 1 egg beaten
• 1 cup marinara sauce
• 2 ounces 1/2 cup shredded mozzarella cheese

INSTRUCTIONS

1. Preheat oven to 400F (200C).
2. Pour melted butter into a 11 x 7-inch baking dish. Set aside.
3. Place egg in a shallow dish. Set aside.
4. In a separate shallow dish, combine corn flake crumbs, Parmesan cheese, salt and pepper. Set aside.
5. Peel eggplant and cut into ¾-inch thick slices. Dip each slice in egg and coat with crumb mixture. Place in prepared baking dish.
6. Bake for 20 minutes; turn slices and bake for an additional 15 minutes.
7. Pour marinara sauce over eggplant and top with mozzarella cheese. Bake for 3 more minutes, or until cheese is just melted.

This recipe and image adapted from: www.theseasonedmom.com

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