Eggplant Parmigiana
Prep Time | 15 Minutes |
Cook Time | I Hour |
Servings |
People
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Ingredients
- 3 eggplant sliced 1/4 1/2” thick
- Kosher salt
- fresh ground black pepper
- 3 Eggs beaten
- 1/2 Cup All purpose flour
- 1 cup seasoned bread crumbs
- 1 3 cups of marinara sauce
- 16 ounce fresh mozzarella cheese sliced thinly
- 1/2 cup grated parmesan cheese
- 1/4 cup chopped fresh basil
- olive oil
Ingredients
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Instructions
- Preheat oven to 400 degrees. Spray a rimmed baking sheet with oil, or pour some oil on baking sheet. Season flour with salt and pepper. Dip eggplant slices in flour, then in egg, then in bread crumbs, pressing crumbs down with fingers if needed to cover evenly. Place in a single layer on oiled baking sheet. Bake in preheated oven for 10 minutes then carefully flip each slice and cook an additional 10 minutes, until nicely browned. Remove from oven and reduce oven temperature to 350 degrees.
- In a 9x13 inch baking dish spread just enough sauce to cover bottom of dish. Place a layer of eggplant slices in the sauce. Cover with a 3/4 cup of sauce, a slice or two of mozzarella, and then sprinkle with parmesan cheese. Repeat with one more layer. Pour any leftover marinara and around edges of eggplant slices and top with any cheese that is left. Sprinkle basil on top.
- Bake, uncovered, in preheated oven for 30 minutes.
- Rest 10-15 minutes and serve.