Ingredients
- olive oil for baking sheets
- 2 large eggs
- 3/4 cup plain dry breadcrumbs
- 3/4 cup finely grated parmesan, plus 2 tablespoons for topping
- 1 tsp dried oregano
- 1/2 tsp dried basil
- Coarse salt and ground pepper
- 2 large eggplants (2 1/2 pounds total) peeled and sliced into 1/2 inch rounds
- 6 cups (48) oz store bough chunky tomato sauce or homemade chunky tomato sauce
- 1 1/2 cups shredded mozzarella
Preparation
Step 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, 0regano, 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 mins. Turn slices, continue baking until browned on the other side, 20-25 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 15-20 minutes. Let stand 5 minutes before serving.