Baked Eggplant Parmesan

I haven’t had eggplant parmesan in a while. This is an easy way to make it at home. It’s such a hearty and satisfying dish. It’s perfect paired with a piece of cheesy garlic bread.

With LOVE from Texas,
The Pint-Sized Mayo

Baked Eggplant Parmesan

4-6 Servings

Ingredients:

• non-stick olive oil cooking spray
• 2 large eggs
• 1 tablespoon of water
• 2 cups breadcrumbs, italian seasoned
• 2 large eggplants, peeled and sliced into 1/4″ thick discs
• 3 cups marinara sauce (homemade or store bought)*
• 8 ounces fresh mozzarella, sliced
• 1 cup italian blend cheese, shredded
• 1/4 cup parmesan cheese, shredded

*The recipe for my homemade marinara sauce has meat in it, but you can most certainly make marinara without meat in it.

Directions:

Preheat oven to 375°F, and spray a 7″ x 11″ baking dish with non-stick cooking spray. Also, take a large baking sheet, cover it with foil, and spray with non-stick cooking spray.

In a small bowl whisk together the eggs with the water. Place the bread crumbs on a plate. Take an eggplant disc, dip it in the egg mixture, and then dip it in the bread crumbs. Place the disc on the prepared baking sheet, and repeat with all the rest of the eggplant pieces.

Once finished, take the non-stick spray and mist a layer on top of all the battered eggplant pieces.

Place the baking sheets in oven. Bake for  30 minutes, flipping the eggplant half way through the cooking time. Remove and allow to cool for 5 minutes. Lower the oven temperature to 350°F.

Spoon 1/2-3/4 cup of marinara sauce onto the bottom of the prepared 7″ x 11″ baking dish.

Then layer the eggplant, fresh mozzarella, sauce, eggplant, and sauce. Sprinkle the italian blend shredded and parmesan cheese on top.

Place the baking dish in the oven, and bake for 20-25 minutes, or until hot, bubbly, and slightly browned.

Remove from oven, and allow to cool for 5-10 minutes. Serve warm with a salad and garlic bread.

Enjoy!!

“How can people say they don’t eat eggplant when God loves the color and the French love the name? I don’t understand.” – Jeff Smith, The Frugal Gourmet