2 large eggplants, peeled and sliced into 1/2 rounds (2-1/2 lbs total)
6 cups of Marinara Sauce
1 1/2 cups shredded mozzarella cheese
Instructions
Preheat oven to 375F. Brush 2 baking sheets with oil. In a wide
shallow bowl, whisk together eggs and 2 tbsp water. In another
bowl combine breadcrumbs, 3/4 cup parmesan, oregano, basil and
S & P.
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, 20-25 minutes. Turn
slices; continue baking until browned on other side, 20 to 25
minutes more. Remove from oven and raise oven heat to 400F.
Spread 2 cups sauce in a 9 x 13 inch baking dish. Arrange half
the eggplant in dish; cover with 2 cups of sauce; then 1/2 cup
mozzarella. Repeat with remaining eggplant, sauce and
mozzarella; sprinkle with remaining 2 tbsp of parmesan. Bake
until sauce is bubbling and cheese is melted, 15-20 minutes.
Let stand 5 minutes before serving.
Originally Submitted
9/16/2012
0 Out of 5 from
0 reviews
You can add this Baked Eggplant Parmesan recipe to your own private DesktopCookbook.
