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Easy Eggplant Parmesan
Ingredients
- Olive oil for baking sheets
- 2 large eggs
- 3/4 cup plain dry breadcrumbs
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Coarse salt and ground pepper
- 3/4 cup flour
- 2 large eggplant (2 1/2 pounds total), peeled and sliced into 1 inch rounds
- 32 ounce store-bought chunky tomato sauce or homemade Chunky Tomato Sauce
- 1 1/2 cups shredded mozzarella
- 1 cup finely grated Parmesan
Instructions
- Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs. In another bowl, combine breadcrumbs, oregano, and basil; season with salt and pepper. In a third bowl add flour, salt and pepper to taste.
- Dip eggplant slices in flour, then egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets.
- Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
- Top eggplant with 1 tablespoon of Parmesan cheese and spread 2 tablespoons of tomato sauce on the eggplant. Top with 2 tablespoons mozzarella cheese. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/