baked eggplant parmesan

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 4 hrs 5 mins


• 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.