Baked Eggplant Parmesan
Serves 6 to 8
Here is what you need:
3 eggplants – medium size
4 cups Italian seasoned bread crumbs
2 large eggs, beaten
6 cups tomato based pasta sauce, homemade or jarred
½ cup freshly grated Parmesan cheese, divided
1 package shredded mozzarella cheese, 16 ounces, divided
½ tsp dried basil
fresh basil for serving
Here is what you need to do:
Preheat your oven to 350.
Cut off the top and bottom of your eggplant then peel it but leave some thin strips of the skin. (Different people have different opinions on to peel or not to peel!) Cut into thin disks. Lay them on paper towels and season with a little salt on both sides. Let them rest for about 10 minutes then blot them dry with a towel. Not everyone does this step either but I do because I feel it helps keep the eggplant from getting too soggy.
Place the eggs in a bowl and put the bread crumbs in another bowl.
Dip the eggplant in the eggs, shake off the excess then dip them in the bread crumbs coating well. Place on a lightly sprayed baking sheet and bake for 5 minutes, flipping then bake for 5 more minutes.
Spread a THIN layer of sauce along the bottom of a 9X13 inch baking pan. Layer the eggplant over the top of the sauce, top with some shredded mozzarella then the Parmesan. Add another layer of sauce on top of the cheese, thicker layer than before. Top with the eggplant, and top with the cheese. Sprinkle with the dried basil and place in the oven. Bake for about 35 minutes. Let sit for about 5 minutes to set, then top with fresh basil and serve!
You can put this on top of pasta that has been tossed in sauce or serve with crusty garlic bread or both! Serve with a nice salad on the side.