Baked Eggplant Parmesan

Direction :

Preheat oven and prepare baking sheets; whisk egg mixture:
Preheat oven to 375°F. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water.
Baked Eggplant Parmesan Step 1
Grant Webster
Set up breading station:
In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
Step 2 Baked Eggplant Parmesan
Grant Webster
Coat eggplant in egg and breadcrumb mixtures:
Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets.

Baked Eggplant Parmesan Step 3
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Brown eggplant:
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°F.
Step 4 Baked Eggplant Parmesan
Grant Webster
Spread one layer of sauce:
Spread 2 cups sauce in a 9-by-13-inch baking dish.
Eggplant Parmesan Step 5
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Place half of eggplant over sauce:
Arrange half the eggplant in dish.
Step 6 Baked Eggplant Parmesan
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Add sauce and mozzarella, and repeat layers:
Cover eggplant with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella
Step7a Baked Eggplant Parmesan
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Bake eggplant parmesan:
Step 8 Baked Eggplant Parmesan
Grant Webster
Sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.