Eggplant Parmesan

Ingredients

Instructions

0 of 6 steps complete

1. 1Preheat the oven to 425°F (220°C). Line two baking sheets with parchment. Pat the eggplant rounds dry and season with salt and pepper.
2. 2Place flour, beaten eggs, and breadcrumbs mixed with oregano and ¼ cup Parmesan in separate shallow bowls. Dredge each eggplant slice in flour, egg, then crumbs.
3. 3Arrange on the prepared sheets in a single layer and drizzle with olive oil. Bake for 25–30 minutes, turning halfway, until golden and tender.
4. 4Reduce the oven to 375°F (190°C). Spread ½ cup marinara in a 9-by-13-inch dish. Add half the eggplant, half the remaining sauce, half the mozzarella and half the remaining Parmesan.
5. 5Repeat the layers. Bake for 25–30 minutes until the sauce bubbles around the edges and the center reaches 165°F (74°C).
6. 6Rest for 10 minutes, sprinkle with basil and serve. Refrigerate within 2 hours for up to 3–4 days; reheat to 165°F.