- 2 eggplant, peeled and cut into 1/2-inch slices
- 1 tablespoon salt, or as needed
- 1 cup Italian-style bread crumbs
- 1/4 cup grated Parmesan cheese
- 2 eggs, beaten
- 1 (28 ounce) jar garlic-and-tomato pasta sauce
- 1/4 cup grated Parmesan cheese
- 1 (16 ounce) package shredded mozzarella cheese, or as needed
- 1/2 teaspoon dried basil
- Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels.
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Mix bread crumbs and 1/4 cup Parmesan cheese together in a bowl.
- Dip eggplant slices in beaten egg; coat with bread crumb mixture. Arrange coated eggplant slices in a single layer on the prepared baking sheet.
- Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.
- Cover the bottom of a 9x13-inch casserole dish with a layer of spaghetti sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.
- Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.
05/24/2018
recipepes.com
Baked Eggplant Parmesan, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
