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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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From Everyday Food Ingredients:
olive oil, for baking sheets |
2 large eggs |
3/4 cup plain breadcrumbs |
3/4 cup finely grated parmesan cheese, plus 2 tablespoons for topping |
1 teaspoon dried oregano |
1/2 teaspoon dried basil |
coarse salt and pepper |
2 large eggplants, peeled and sliced into 1/2-inch rounds (2 1/2 pounds total) |
6 cups chunky tomato sauce |
1 1/2 cups shredded mozzarella cheese |
Directions:
1. Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
2. Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
3. Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.
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