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Baked-Eggplant Parmesan




Source of Recipe


Everyday Food






Recipe Introduction


Choose firm, smooth eggplants. These are baked rather than fried for less mess and less fat.






List of Ingredients



• Olive oil, for baking sheets
  
• 2 large eggs
  
• 3/4 Cup plain dry breadcrumbs
  
• 3/4 Cup finely grated Parmesan, plus 2 tablespoons for topping
  
• 1 Teaspoon dried oregano
  
• 1/2 Teaspoon dried basil
  
• Coarse salt and ground pepper
  
• 2 large eggplants, (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
  
• 6 Cups Chunky Tomato Sauce
  
• 1 1/2 Cups shredded mozzarella
  






Instructions



1. 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.
   
2. 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. Remove from oven; raise oven heat to 400 degrees.
   
3. 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.
   






Final Comments


Serves 8