Baked Eggplant Parmesan

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 jar garlic-and-tomato pasta sauce , 28 ounce
• 0.25 cups grated Parmesan cheese
• 1 package shredded mozzarella cheese , 16 ounce
• 0.5 teaspoons dried basil

Instructions

1. 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.

2. 2

   Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.

3. 3

   Mix bread crumbs and 1/4 cup Parmesan cheese together in a shallow bowl. Beat eggs in a separate shallow bowl.

4. 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.

5. 5

   Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.

6. 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.

7. 7

   Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.