Baked Eggplant Parmesan
Vegetable
Ingredients
- 1 large eggplant, sliced into thin pieces
Coating
Ingredients
- 2 eggs
- ½ cup Italian breadcrumbs
- ½ cup panko breadcrumbs
- ¼ cup parmesan shredded
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp garlic powder
- ½ tsp salt
- 3 cups tomato sauce
For Layering
Ingredients
- 1 ½ cups mozzarella shredded
- ½ cup parmesan shredded
- 6 slices fresh mozzarella
- extra-virgin olive oil for drizzling
- ¼ tsp dried parsley
Instructions
- Preheat oven to 375 degrees and line jelly roll pans with parchment paper.
- In a shallow dish, mix breadcrumbs, parmesan cheese, basil, oregano, garlic powder, and salt.
- In another shallow dish, whisk 2 eggs.
- Dip eggplant slices first in eggs, then in breadcrumb mixture, coating on both sides, then place on jelly roll pans.
- Drizzle a small amount of olive oil on each round and bake for 20 minutes.
- Flip slices, drizzle more oil, and cook for an additional 10 minutes.
- Take out of the oven and lower the temperature to 350 degrees.
- Cover the bottom of a baking pan (9x9 or larger) with sauce, and place eggplant on the
- sauce layer without overlapping the slices.
- Cover eggplant with sauce, mozzarella cheese, and parmesan cheese.
- Continue layering 2 more layers, add slices of mozzarella on top, and sprinkle with dried parsley.
- Bake uncovered for 35-40 minutes.