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With an overwhelming week ahead staring down the barrel at us, we grabbed the box of two eggplant Parms (for less than 15 bucks). And after a long, harried day early that next week, we threw it in the oven. While the kitchen filled with the comforting smell of garlic, we made a quick salad. Credit: Dana McMahan.

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Preheating the Oven. While the eggplant is thawing, preheat your oven to the recommended temperature for cooking frozen eggplant parmesan. Most recipes will suggest preheating the oven to around 375°F to 400°F. Preheating the oven ensures that it reaches the optimal temperature for cooking the eggplant parmesan to perfection.

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Bread Eggplant: Arrange three bowls - one with the 1 cup flour, one with the 4 eggs (whisked), and one with the 2 cups Italian seasoned breadcrumbs and 1 cup grated parmesan (stirred together). Preheat oven to 425°F (218°C). Working one at a time, dip each eggplant into the flour, then the egg, then the breadcrumbs.

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Assemble and Bake. Preheat the oven to 375 degrees. Lightly grease a 9x13 baking dish and spread a light coating of marinara on the bottom. Top it with a layer of breaded eggplant slices. Top the eggplant with marinara sauce, then with grated mozzarella. Repeat with another layer of eggplant slices, then with marinara, then with mozzarella.

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Ready the oven: Preheat the oven to 425°F. Brush two sheet pans with 1 tbsp olive oil in each one. Assemble the dredge: Grab 3 shallow bowls or plates. Add the flour to one, eggs to the second, then breadcrumbs, Italian seasoning, and ¼ cup of the parmesan cheese to the third.

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Bake the eggplant for 20 minutes at 425°F, flipping once. The hot oven makes them crispy and golden brown: like frying but with no extra oil! Meanwhile, make the tomato sauce. Mix crushed tomatoes, garlic, fresh basil and olive oil. Layer the eggplant with tomato sauce and mozzarella cheese in a baking dish.

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Preheat the oven to 350 degrees F (175 degrees C). Dip eggplant slices in beaten egg, then in bread crumbs to coat. Place in a single layer on a baking sheet. Dotdash Meredith Food Studios. Bake in the preheated oven for 5 minutes. Flip and bake for 5 more minutes.

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1. Preheat your oven to the recommended temperature stated on the packaging. 2. Remove the frozen eggplant parmesan from its packaging and place it directly onto a baking sheet. 3. Bake for the recommended time, usually around 25-30 minutes, or until the cheese is melted and bubbly. 4.

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Once you've prepared the pans, peel the eggplant and then slice it into about 1/4-inch to 1/2-inch rounds, but no thicker. Coat the eggplant. Mix together the bread crumbs and part of the Parmesan cheese in a shallow dish until they are thoroughly blended. In a separate shallow dish, whisk your eggs and milk together.

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Cover the baking sheet with aluminum foil, ensuring that it is tightly sealed. Place the baking sheet in the preheated oven and bake according to the package instructions. Typically, frozen eggplant Parmesan takes around 30-40 minutes to cook. Once the cheese is melted and bubbly, remove the aluminum foil and continue baking for another 5-10.

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Slice the eggplants into 1/4 to 1/2-inch thick rounds. Lay the eggplant slices out on a rack over a rimmed sheet pan (or on several layers of paper towels). Sprinkle both sides of the eggplant rounds lightly with salt. Let the eggplant rounds sit and release moisture for at least 1 hour and up to 2 hours.

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Rinse the eggplant and pat dry. Peel the skin of the eggplant with a knife or peeler, and discard. Slice the eggplant flesh into 1/2-inch-thick rounds. Soak the slices of eggplant in a bowl of water with 4 tbsp. of salt. The salt draws out the bitter taste that eggplants sometimes have. Rinse the eggplant pieces after soaking in saltwater.

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The ideal temperature for cooking frozen eggplant parmesan is 375°F (190°C). This temperature allows the dish to cook through without burning the outer layer of cheese and breadcrumbs. It is important to preheat your oven to the appropriate temperature before placing the frozen eggplant parmesan in the oven. This will ensure that the dish.

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Two ways to brown the eggplant. 6. Baking method: Preheat the oven to 350F, and arrange the breaded eggplant slices on a sheet pan brushed with olive oil. Bake for 25-30 minutes until golden brown. 7. Pan fry method: in a skillet with 1-2 Tablespoons of oil at a time, brown breaded eggplant for 2-3 minutes on each side.

two stuffed eggplant halves filled with vegetables on top of a piece of

Instructions. Preheat oven to 350 degrees. Spray baking dish liberally with cooking spray. Spread a layer of sauce on bottom of dish. Layer eggplant cutlets atop sauce. Sprinkle half of mozzarella and parmesan over cutlets. Pour remaining sauce over. Sprinkle with remainder of cheeses. Cover and bake 35 minutes.

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How to Cook Eggplant Parmesan from the Freezer: Remove the eggplant meal from the freezer the night before, and put in the fridge. Remove the outer layer of tinfoil and make it so there is only 1 piece of tinfoil on the top. Then cook at 350 for 35-40 minutes.