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Basil Eggplant Parmesan

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Basil Eggplant Parmesan

Kim
The Cook
8 Servings
14 Ingredients
6 Comments

If you love fresh picked basil with tomatoes, wait until you pair it with eggplant. Make this combo easy by assembling it on your batch cooking day.

8 Servings
14 Ingredients
6 Comments

Ingredients

  • 1 ¾ cups Bread Crumbs, Whole Wheat
  • 2 teaspoons Italian Seasoning
  • 1 teaspoon Garlic Powder
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper
  • ¼ cups Parmesan Cheese #1
  • 4 individual beat Egg
  • ¼ cups Olive Oil
  • 3 ¾ cups slice Eggplant
  • 6 cups Marinara Sauce
  • 1 ½ cups Mozzarella Cheese, Shredded
  • ½ cups Parmesan Cheese #2
  • 1 cup chop Basil, Fresh
Serving Day Ingredients
  • 6 cups cook Spaghetti, Whole Wheat

Containers

  • 2 8x8 Baking Pans

Supplies

  • Foils
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

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Make From Frozen Serving Day Directions

Bake

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Make It Now Cooking Directions

Stove Cook

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Nutrition Facts

  • Not available.

6 Comments

Join the discussion
  1. I like to grill the eggplant (brush with olive oil)for eggplant parm and rollatini. Let it cool somewhat and proceed as usual. I don’t peel the eggplant when I do this. Tastes great and much healthier. Also good for eggplant lasagna using 1/4″ planks of grilled eggplant instead of the lasagna noodles…….

    1. You can make either one 13 x 9 or two 8 x 8 pans. For our big cooking days, we assume you will make two 8 x 8 pans so that you can have two meals (4 servings each.)

  2. Hi Kim!
    I love your egg plant parm recipe!
    I have made egg plant parm for years and leared a new tip last year that I absolutely love and I hope you will too.
    I no longer “fry” the egg plant rounds. I dip them in egg then the bread crumbs and put them on a cookie sheet. I broil them in the oven till golden then flip and do the other side. No oil – no fat – no mess! They too can be frozen for future use. You can do so many more at a time that way also. Patty Preim taught me and I am grateful!
    Enjoy!

  3. Kim, This recipe looks wonderful! I have a fresh herbal garden this year, with plenty of fresh basil … been looking for recipes for my herbs. I will try this one this weekend! Keep writing … enjoy your posts and recipes. Love, Jill Naame (AKA Litchendorf) 🙂

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