Eggplant Parm Casserole

• Vegetarian

• Produce

  • 2 Eggplants, medium
  • 3/4 tsp Oregano, dried

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 1/2 cups Marinara sauce, store bought or homemade

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/2 tsp Black pepper, freshly ground
  • 1 Pinch Cayenne pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1 Vegetable oil

• Bread & Baked Goods

  • 2 cups Bread crumbs

• Dairy

  • 12 oz Mozzarella cheese, fresh
  • 1/2 cup Parmesan cheese, grated

Found on purewow.com

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• Pinch of cayenne pepper
• 2 eggs
• 2 cups bread crumbs
• ½ cup grated Parmesan cheese
• ¾ teaspoon dried oregano
• 2 medium eggplants, sliced into rounds about 1 inch thick
• Vegetable oil, as needed for cooking
• 2½ cups marinara sauce (store-bought or homemade)
• 12 ounces fresh mozzarella cheese, thinly sliced