Eggplants come in a variety of shapes and sizes. For an eggplant parmesan, the larger varieties are easiest to work with, but any will do! Enjoy this classic hearty vegetarian dish with a side salad and/or garlic bread.
Baked Eggplant Parmesan
- Olive oil for baking sheets
- 2 large eggs
- ¾ cup plain dry breadcrumbs
- ¾ cup finely grated Parmesan plus 2 tablespoons for topping
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- Coarse salt and ground pepper
- 2 large eggplants 2 ½ pounds total, peeled and sliced into ½-inch rounds
- 6 cups of your favourite tomato sauce
- 1 ½ cups shredded mozzarella
Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, ¾ cup Parmesan, oregano, and basil; season with salt and pepper.
Dip eggplant slices in 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.
Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then ½ cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; 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.