Eggplant Parmesan is one of my favorite Italian comfort foods. What I love most about this dish is that I can use various breadcrumbs, cheeses, and herbs. A nice homemade marinara sauce tops it off, it’s delicious every time!
2 tablespoons olive oil
1 cup bread crumbs
½ cup grated Parmesan cheese
1 teaspoon salt
Dash of pepper
2 small eggplant (provided)
2 egg, beaten
2 cup marinara sauce
⅓ cup flour
½ cup shredded mozzarella cheese
Preheat the oven to 400 degrees and lightly grease a baking sheet.
Cut eggplant into 1 inch rounds.
Combine olive oil, breadcrumbs, and mozzarella in a bowl.
Place beaten eggs and 1 tablespoon of water in a second bowl and flour in a third bowl.
Toss each eggplant round into the flour, then eggs, then breadcrumbs mixture and place on a baking sheet.
Bake eggplant for 30-35 minutes or until breading is golden brown.
Apply marinara sauce in a casserole dish to cover the bottom.
Place eggplant on top of marinara.
Apply another layer of marinara and mozzarella.
If there is more eggplant repeat these steps by adding another layer of eggplant, sauce, and cheese. If not, add a layer of sauce and a second layer of cheese.
Cover the pan with foil and bake at 375 degrees for 25 minutes.
Uncover the pan and continue to cook until the cheese has melted and lightly browned.
Remove from the oven, let cool, and serve. Top with fresh herbs if you desire.