Grandma's Baked Eggplant Parmesan

• servings: 4 servings
• active time: 15 minutes
• total time: 55 minutes

Ingredients

3 tablespoons salted butter, (melted)

½ cup Corn Flakes cereal crumbs

¼ cup grated Parmesan cheese

½ teaspoon kosher salt

Dash of ground black pepper

1 small eggplant

1 large egg, (beaten)

1 cup marinara sauce

2 ounces (½ cup) shredded mozzarella cheese (or use sliced fresh mozzarella if you prefer)

Optional garnish: chopped fresh parsley, basil, or other herbs

Optional for serving: cooked spaghetti with additional marinara sauce

Directions

Preheat oven to 400°F (200°C). Pour melted butter into an 11 x 7-inch baking dish. Set aside.

Place egg in a shallow dish. Set aside. In a separate shallow dish, combine Corn Flakes crumbs, Parmesan cheese, salt, and pepper. Set aside. Peel eggplant and cut into ¾-inch thick slices. Dip each slice in egg and coat with crumb mixture.

Place in a single layer in the prepared baking dish.

Bake for 20 minutes; flip the slices over, and bake for an additional 15 minutes. Pour marinara sauce over eggplant and top with mozzarella cheese.

Bake for 3-5 more minutes, or until the cheese melts.

Nutrition

• Serving Size: 1 /4 of recipe
• Calories: 262.9 kcal
• Total Fat: 16.1 g
• Saturated Fat: 8.5 g
• Cholesterol: 82 mg
• Sodium: 792.2 mg
• Total Carbohydrate: 21.6 g
• Dietary Fiber: 3.9 g
• Total Sugars: 4.6 g
• Protein: 10.4 g