Baked Eggplant Parmesan

By pattynorman1947

Ingredients

• olive oil for baking sheets
• 2 2 2 large eggs
• 3/4 3/4 3/4 cup dry breadcrumbs
• 3/4 3/4 3/4 cup finely grated Parmesan plus two Tbsp for topping
• 1 1 1 tsp dried oregano
• 1/2 1/2 1/2 tsp dried basil
• Coarse salt and ground pepper
• 2 2 2 1/2 1/2 2 1/2 pound total, peeled and slice into 1/2 inch round
• 6 6 6 cups (48 oz) store bought chunky tomato sauce or homemade
• 1 1/2 2 1 1/2 2 1/2 - 2 cups shredded mozzarella

Preparation

Step 1

Preheat oven to 375 degrees. Brush 2 baking sheets with oil, set aside. Ina wide, shallow bowl, whisk together eggs and 2 Tbsp water. In another bowl, combine breadcrumbs, 3/4 cup part, oregano and basil; season with salt and pepper.

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 minutes. Turn slices, continue baking until browned on other side. 20-25 minutes more. Remove from oven, raise oven heat to 400 degrees.

Spread 2 cups sauce in 9 by 13 inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella; sprinkle with remaining 2 Tbsp Parmesan. Bake until sauce is bubbling and cheese is melted, 15-20 minutes. Let stand 5 minutes before serving.