Baked Eggplant Parmesan

• Vegetarian

• Produce

  • 2 Eggplants, large
  • 1 cup Mushrooms

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 3 cups Pasta sauce

• Baking & Spices

  • 2 tsp Italian seasoning
  • 1 Kosher salt and ground black pepper

• Oils & Vinegars

  • 1 Olive oil

• Bread & Baked Goods

  • 1 cup Plain or panko breadcrumbs

• Dairy

  • 2 cups Mozzarella cheese
  • 1 cup Parmesan cheese

• Liquids

  • 2 tbsp Water

Found on thecrumbycupcake.com

Description

Ingredients

• Olive oil
• 2 large eggs
• 2 Tablespoons water
• 1 cup plain or Panko breadcrumbs
• 1 cup finely grated Parmesan cheese, plus 2 Tablespoons
• 2 teaspoons Italian seasoning
• Kosher salt and ground black pepper
• 2 large eggplants, peeled and sliced into ½-inch rounds
• 3 cups (24 ounces) pasta sauce
• 2 cups shredded mozzarella cheese
• 1 cup sliced mushrooms (optional)

Directions

• Layer your countertop with paper towels, and lay eggplant slices on top of them. Salt the eggplant liberally, and allow to sit for 30-60 minutes (this helps draw out the excess moisture). Rise the eggplants slices, then pat dry with paper towels. Season with salt and pepper.
• Preheat oven to 375 degrees. Lightly brush 2 baking sheets with olive oil; set aside.
• In a shallow bowl, whisk together eggs and water. In another bowl, mix together breadcrumbs, 1 cup Parmesan, and Italian seasoning.
• Dip eggplant slices in egg mixture, allowing excess drip off, then dredge both sides in breadcrumb mixture, coating well. Place in a single layer on baking sheets. Bake until golden brown on bottom, about 20-25 minute, then flip slices. Bake an additional 20-25 minutes until browned on other side. Remove from oven and turn temperature up to 400 degrees.
• Spread ½ cup of sauce in a 9-by-13-inch casserole or baking dish. Arrange half the eggplant in a single layer, shingling the slices if you have a lot (I did.) Cover with 1 cup sauce, then 1 cup mozzarella. Layer on mushrooms if desired, then cover with ½ cup sauce. Repeat layering with remaining eggplant, sauce, and mozzarella, then sprinkle on remaining Parmesan.
• Bake 15-20 minutes until sauce is bubbling and cheese is melted, then broil on high for 2 minutes to brown the cheese a bit. Remove from oven and sprinkle with additional Italian seasoning. Enjoy!