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Category: Main Dish
Prep Time: Cook Time: Total Time:
Servings 8
olive oil, for baking sheets
2 large eggs
3⁄4 cup plain breadcrumbs
3⁄4 cup finely grated Parmesan cheese, plus 2 tablespoons for topping
1 teaspoon dried oregano
1 teaspoon dried basil
coarse salt and pepper
1/2 teaspoon garlic pd
2 large eggplants, peeled and sliced into 1/2-inch rounds (2 1/2 pounds total)
6 cups marinara sauce
1 1⁄2 cups shredded mozzarella cheese
Directions
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, 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 to 25 minutes more. Make sure they are crispy brown. Remove from oven; raise oven heat to 400 degrees.
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 to 20 minutes. Let stand 5 minutes before serving.
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Eggplant Parmesan Baked
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Category: Main Dish
Prep Time: Cook Time: Total Time:
Servings 8
olive oil, for baking sheets
2 large eggs
3⁄4 cup plain breadcrumbs
3⁄4 cup finely grated Parmesan cheese, plus 2 tablespoons for topping
1 teaspoon dried oregano
1 teaspoon dried basil
coarse salt and pepper
1/2 teaspoon garlic pd
2 large eggplants, peeled and sliced into 1/2-inch rounds (2 1/2 pounds total)
6 cups marinara sauce
1 1⁄2 cups shredded mozzarella cheese
Directions
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, 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 to 25 minutes more. Make sure they are crispy brown. Remove from oven; raise oven heat to 400 degrees.
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 to 20 minutes. Let stand 5 minutes before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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