Eggplant Parmesan

Name: Eggplant Parmesan
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 large eggplants, sliced 1/2 inch; salt; 1 cup flour; 3 eggs, beaten; 2 cups Italian breadcrumbs; 1/2 cup grated Parmesan; 3 cups marinara sauce; 3 cups shredded mozzarella; fresh basil; olive oil spray

Breaded eggplant slices layered with tomato sauce, mozzarella and Parmesan, baked until bubbling. A meatless dinner everybody asks for again.

Prep35 min

Cook45 min

Total1 hr 20 min

Serves6

What you'll need

Nonstick baking sheetsFor roasting and baking

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9x13 glass baking dishFor casseroles and bakes

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8-inch chef's knifeFor all the chopping

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Steps

Salt the eggplant and rest on towels 30 minutes, then pat dry.

Heat the oven to 425°F. Dredge slices in flour, egg, then breadcrumbs mixed with Parmesan. Spray both sides and bake on lined sheets 25 minutes, flipping once, until golden.

Reduce to 375°F. Spread sauce in a 9x13 dish, layer eggplant, sauce and mozzarella, repeating twice.

Bake 20 minutes until bubbly. Rest 10 minutes, top with basil.

TipBaking the slices instead of frying keeps the dish light and lets the crust stay crisp under the sauce.