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Baked Eggplant Parmesan
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Brief Description
Choose firm, smooth eggplants; this baked version involves less mess and fat than the fried version.
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Main Ingredient
eggplant
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Category: Vegetarian
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Cuisine: Italian
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Prep Time: 20 min(s)
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Cook Time: 70 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: vastrother@aol.com
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Posted On: Feb 23, 2017
Number of Servings:
Ingredients:
- - olive oil for baking sheets
- 2 - large eggs
- 3/4 cups - plain dry breadcrumbs
- 3/4 cups - finely grated Parmesan plus 2 tablespoons for topping
- 1 teaspoons - dried oregano
- 1/2 teaspoons - dried basil
- - coarse salt and ground pepper
- 2 - large eggplants (2-1/2 pounds total) peeled, sliced into 1/2-inch rounds
- 6 cups - store-bought or homemade chunky tomato sauce
- 1 1/2 cups - shredded mozzarella
Directions:
Preheat oven to 375 degrees F. 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.
Dig 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, about 20 to 25 minutes.
Turn slices; continue baking until browned on the other side, about 20-25 minutes more. Remove from oven; raise oven heat to 400 degrees F.
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, about 15-20 minutes.
Let stand 5 minutes before serving.
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