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Baked Eggplant Parmesan Recipe

Ingredients

How to make it

  • Preheat oven to 375. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 Tbsp 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, 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
  • Spread 2 cups sauce in a 9X13 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 Tbsp. Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

Reviews & Comments 2

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    " It was excellent "
    sheba ate it and said...
    My husband isn't a lover of eggplant but he loved this recipe. This is definitely a keeper!

    I used panko breadcrumbs and fresh mozzarella cheese.
    Was this review helpful? Yes Flag
  • lenora 15 years ago
    You will have to try my recipe for baked eggplant; its a little different and much better the second day - that is, if there is any left.
    Was this review helpful? Yes Flag

The Cook

chefsuz Livermore, CA

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