Baked Eggplant Parmesan

Tried this one and it was very good. Ate it for 4 days and every day it just got better.
Photo by Terry D.

PREP TIME

20

minutes

TOTAL TIME

60

minutes

SERVINGS

6

servings

PREP TIME

20

minutes

TOTAL TIME

60

minutes

SERVINGS

6

servings

Ingredients

  • Olive oil

  • 2

    large eggs

  • 2

    Tablespoons water

  • 1

    cup plain or Panko breadcrumbs

  • 1

    cup finely grated Parmesan cheese, plus 2 Tablespoons

  • 2

    teaspoons Italian seasoning

  • Kosher salt and ground black pepper

  • 2

    large eggplants, peeled and sliced into 1/2-inch rounds

  • 3

    cups (24 ounces) pasta sauce

  • 2

    cups shredded mozzarella cheese

  • 1

    cup sliced mushrooms, I used a package of mushrooms from Costco so had a lot of them. (optional)

Directions

Layer your countertop with paper towels, and lay eggplant slices on top of them. Salt the eggplant liberally, and allow to sit for 30-60 minutes (this helps draw out the excess moisture). Rinse the eggplants slices, then pat dry with paper towels. Season with salt and pepper. Preheat oven to 375 degrees. Lightly brush 2 baking sheets with olive oil; set aside. In a shallow bowl, whisk together eggs and water. In another bowl, mix together breadcrumbs, 1 cup Parmesan, and Italian seasoning. Dip eggplant slices in egg mixture, allowing excess drip off, then dredge both sides in breadcrumb mixture, coating well. Place in a single layer on baking sheets. Bake until golden brown on bottom, about 20-25 minute, then flip slices. Bake an additional 20-25 minutes until browned on other side. Remove from oven and turn temperature up to 400 degrees. Spread ½ cup of sauce in a 9-by-13-inch casserole or baking dish. Arrange half the eggplant in a single layer, shingling the slices if you have a lot. Cover with 1 cup sauce, then 1 cup mozzarella. Layer on mushrooms if desired, then cover with ½ cup sauce. Repeat layering with remaining eggplant, sauce, mushrooms, and mozzarella, then sprinkle on remaining Parmesan. Bake 15-20 minutes until sauce is bubbling and cheese is melted. Broil on high for 2 minutes to brown the cheese a bit. Remove from oven and sprinkle with additional Italian seasoning.

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