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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is so delicious and baking this dish is a great alternative to the original fried Eggplant Parmesan. If using fresh herbs, use three times the amount of dry herbs. Yummy! Ingredients:
olive oil for baking sheets |
2 large eggs |
3/4 cup dry breadcrumbs |
3/4 cup finely grated parmesan, plus 2 tbsp for topping |
1 tsp dried oregano |
1/2 tsp dried basil |
coarse salt and ground pepper |
2 large eggplants (choose firm & smooth 2 1/2 lbs. total), peeled and sliced into 1/2-inch rounds |
6 cups chunky tomato sauce (homemade or store-bought 48 ounces) |
1 1/2 cups shredded mozzarella |
Directions:
1. Preheat oven to 375. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 Tbsp 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, 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 9X13 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 Tbsp. Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.
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