Name: Crispy Baked Eggplant Parmesan
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Cuisine: European
Ingredients: 3 large eggplant, peeled and thinly sliced; 2 large eggs, beaten; 4 cups Italian seasoned bread crumbs; 6 cups spaghetti sauce, divided; 1 (16 ounce) package mozzarella cheese, shredded and divided; 0.5 cup grated Parmesan cheese, divided; 0.5 teaspoon dried basil

Ingredients

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Scale recipe

3 large eggplant, peeled and thinly sliced
2 large eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
0.5 cup grated Parmesan cheese, divided
0.5 teaspoon dried basil

Directions

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1 Set the oven to 350 degrees F (175 degrees C) and allow it to preheat.

2 Coat each eggplant slice by dipping it first into the beaten eggs and then pressing it into the Italian seasoned bread crumbs.

3 Arrange the coated eggplant slices in one even layer on a baking sheet.

4 Bake the eggplant for 5 minutes in the preheated oven. Turn every slice over, then continue baking for another 5 minutes.

5 Cover the bottom of a 9x13-inch baking dish with a thin layer of the divided spaghetti sauce. Add one layer of the baked eggplant, then scatter some of the divided mozzarella and Parmesan cheeses over it.

6 Continue layering the remaining spaghetti sauce, eggplant, mozzarella, and Parmesan. Finish with cheese on top, then evenly sprinkle the dried basil over the final layer.

7 Return the assembled dish to the 350-degree F (175-degree C) oven and bake for about 35 minutes, or until the top is golden brown.

8 Bring the Eggplant Parmesan to the table and serve it while hot.

Crispy Baked Eggplant Parmesan

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