Eggplant Parmesan and Honey Cheese Bread

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Eggplant Parm
1/2 Large Eggplant or 1 small Eggplant
1/2 Cup of Milk
1/2 Cup of Flour
1/2 Cup of Panko Bread Crumbs
1 Egg
1/4 tsp. of Salt
2 tbls. of Oil
4 Ounces of Mozzarella Cheese
1 Jar of you favorite tomato sauce
Honey cheese bread
1 package of prepared pizza dough
4 ounces of mozzarella cheese
5 tbls of butter
5 tbls of honey





Preheat oven to 375 degrees Farenheit. Slice eggplant into thing 1/4 of inch slices.
Soak eggplant slices in milke for 30 minutes. While eggplant is soaking slice mozzerella (if you have a block). Place flour, egg and panko in seperate bowls.
Season flour with salt. Beat egg. Once the eggplant has finished soaking place slice into
flour, then egg and then coak with panko. Be sure that you coat the slice well with the panko crumbs. Once the slices are coated in a sautee pan heat oil and lightly brown the panko crust. (For a healthier option place slices on a cookie sheet evenly. Set oven to broil and place cookie sheet in oven till panko is golden then flip slices until other side is golden.)
In a small glass baking dish line bottom with sauce. Place one layer of eggplant slices, then one layer of mozzarella and then layer of suace (repeat until all slices are used)
Place in over for 20 minutes then raise the tempurate to 400 and leave in for 15 minutes.
Let cool and serve. Honey Cheese Bread 1 package of prepared pizza dough 4 ounces of mozzarella cheese 5 tbls of butter 5 tbls of honey Oven needs to be at 400 (I usually put
this pan in once I raise the tempurature for my eggplant parm). Roll out dough.
Cut in to 5 equal pieces. Place a slice of mozzarella in the center of each dough peice.
place 1 tbls of butter in each center (for healthier option omit the butter still tastes amazing)
place 1 tbls of honey in each center fold over edges of dough to seal the bread bake
until golden brown drizzle some honey on top cool and serve


Active Time:  30 Minutes
Total Time:  1 Hour 15 Minutes
Yield:  2 Servings

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