This baked eggplant Parmesan dish has layers of crispy breaded eggplant slices coated with Parmesan cheese baked between layers of tomato sauce and more cheese. So good!
Ingredients
- 2 eggplants , peeled and cut into ½-inch slices
- 1 tablespoon salt , or as needed
- 1 cup Italian-style bread crumbs
- 0.25 cups grated Parmesan cheese
- 2 large eggs , beaten
- 1 , 28 ounce
- 0.25 cups grated Parmesan cheese
- 1 , 16 ounce
- 0.5 teaspoons dried basil
Instructions
-
1
Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for 30 minutes or up to 3 hours if you have more time. Wipe excess moisture from eggplant slices with paper towels.
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2
Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
-
3
Mix bread crumbs and 1/4 cup Parmesan cheese together in a shallow bowl. Beat eggs in a separate shallow bowl.
-
4
Dip eggplant slices in beaten egg. Lift up so excess egg drips back into the bowl. Press into bread crumbs to coat both sides; arrange coated eggplant slices in a single layer on the prepared baking sheet.
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5
Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.
-
6
Cover the bottom of a 9x13-inch casserole dish with a layer of pasta sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 of the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.
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7
Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.
Nutrition Facts
Per serving
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