Baked Eggplant Parmesan
Kathy Yu
ingredients
- 2 eggs
- 3/4 c plain breadcrumbs
- 3/4 c grated Parmesan + 2 TB for topping
- 1 tsp dried oregano
- 1/2 tsp dried basil
- salt & pepper
- 2 large eggplants (2 1/2 lbs total)
- 6 c (48 oz) chunky tomato sauce
- 1 1/2 c shredded mozzarella
directions
- 1
Preheat oven to 375F. Brush 2 baking sheets with oil. In a wide, shallow bowl, wisk eggs and 2 TB water. In another bowl, combine breadcrumbs, 3/4 c Parmesan, herbs and salt & pepper.
- 2
Peel and slice eggplants into 1/2 in rounds. Dip eggplant slices in egg, then dredge in breadcrumb mixture. Bake on sheets, 20-25 mins on each side. Remove from oven, raise oven heat to 400F.
- 3
Spread 2 c sauce in 9 x 13 pan. Put half of the eggplants in the dish, cover with 2 c sauce, then 1/2 c mozzarella. Repeat, and sprinkle with 2TB Parmesan. Bake until cheese is melted, 15-20 mins. Let stand 5 mins before serving
Source: Kathy Yu
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