Bake Eggplant Alfredo




Baked Alfredo Eggplant by Mary O. Prairie Pine Peddler

Baked Eggplant Alfredo

Because tomatoes and I don’t get along ,  I‘ve been trying alternative recipes of  my favorite recipes. Tonight I created a Baked Alfredo eggplant. I even got a husband approval.! When I order pizza, I ask them to cut back on the tomato sauce. It helps my condition tremendously!

Serves 2


1 eggplant

2 eggs

2 Tbsp water

Olive oil for baking sheets ( don’t use insulated cookie sheets)

1 cup Bread Crumbs (Panko with Italian Seasonings)

Four Cheese Sauce or Alfred Sauce

2 cups Shredded Mozzarella Cheese

¼ cup Parmesan Cheese

Preheat the oven to 375 degrees

Brush oil on large cookie sheet (stay away from insulated  cookie sheet as they don’t allow the eggplant to brown.  Set cookie sheets aside.

Meanwhile, cut the eggplant into slices about ½ to ¼ of an inch thick

In separate shallow bowl whip up 2 eggs and 2 Tbsp of water

In another bowl place 1 cup of Panko Bread Crumb mixture.

Dip the eggplant into egg mixture and shake off any excess. Then dip in crumb mixture and place on oiled cookie sheet. Bake until golden brown on bottom about 20 – 25 minutes. Turn slices and bake another 20 -25 minutes. Remove from oven.

Raise oven heat to 400 degrees.                                                                                  Spread Alfredo sauce or a Four cheese sauce in the bottom of 9 x 12 glass pan. Arrange half of baked eggplant on top , cover with mozzarella cheese, repeat with remaining eggplant, sauce and mozzarella; sprinkle with 2 remaining tablespoons Parmesan Cheese. Bake until sauce is bubbling and cheese is melted about 12 – 15 minutes. Let stand 5 minutes before serving.

Serves 2


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