Baked Eggplant Parmesan

Name: Baked Eggplant Parmesan
Total time: 245
Yield: 6
Ingredients: 2 eggplant, peeled and cut into 1/2-inch slices; 1 tablespoon salt, or as needed; 1 cup Italian-style bread crumbs; 0.25 cup grated Parmesan cheese; 2 eggs, beaten; 1 (28 ounce) jar garlic-and-tomato pasta sauce; 0.25 cup grated Parmesan cheese; 1 (16 ounce) package shredded mozzarella cheese, or as needed; 0.5 teaspoon dried basil

Recipe by Dollface from allrecipes.com

Dinner 4 Hr. 5 Mins.

Ingredients

6 servings

•

2 eggplant, peeled and cut into 1/2-inch slices
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1 tablespoon salt, or as needed
•

1 cup Italian-style bread crumbs
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0.25 cup grated Parmesan cheese
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2 eggs, beaten

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1 (28 ounce) jar garlic-and-tomato pasta sauce
•

0.25 cup grated Parmesan cheese
•

1 (16 ounce) package shredded mozzarella cheese, or as needed
•

0.5 teaspoon dried basil

Instructions

Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels.
Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Mix bread crumbs and 1/4 cup Parmesan cheese together in a shallow bowl. Beat eggs in a separate shallow bowl.
Dip eggplant slices in beaten egg. Lift up so excess egg drips back into the bowl. Press into bread crumbs to coat both sides; arrange coated eggplant slices in a single layer on the prepared baking sheet.
Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.
Cover the bottom of a 9x13-inch casserole dish with a layer of pasta sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 of the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.
Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.