Easy dinners have been the name of the game in our house lately so wanted to share this one for Baked Eggplant Parmesan. Once again, this is another leftover phenom that everyone loves even better the second time around!
Baked Eggplant Parmesan
2 medium Eggplants, cut in 1/2” slices
Sprinkling of Kosher Salt
3 Eggs, lightly beaten
2-2 1/2 cups Dry Bread Crumbs (I personally like to make my own by processing the heels of a loaf of bread in the food processor. When you make your own, they come out a lot courser with more texture and are much tastier.)
1 Tbsp. Fresh Oregano (add to crumbs)
2-3 Tbsp. Olive Oil
Jar of Pasta Sauce
8 oz. Fresh Mozzarella, sliced (can substitute with a couple of cups of shredded Mozzarella as well. TIP: If you don’t have fresh mozzarella on hand, try buying a block of it instead of the pre-shredded bagged variety. You can quickly shred the block in the food processor in seconds and it tastes so much better than the bagged version.)
1/2 cup Fresh Parmesan, grated
Place parchment lined baking sheet in oven and preheat to 375°. Salt each side of eggplant. Place beaten eggs in shallow bowl. Combine crumbs and oregano in another shallow bowl. Dip eggplant slice into egg and then into crumb mixture. Drizzle both sides of eggplant with teaspoon or two of olive oil and place on preheated baking sheet. Repeat process for remaining slices. Bake for 15 minutes and then turn over each slice and bake for additional 10 minutes. Remove from oven and increase oven temperature to 450°.
In a 9” x 13” baking dish, layer pasta sauce, eggplant slices, followed by cheeses. Repeat process until all slices have been used. Bake at 450° for 15 minutes or until golden.
Printable version of recipe: eggplant-parmesan
Hope you enjoy!