Baked Eggplant Parmesan

Ingredients/Zutaten

• 2 eggplant, peeled and cut into 1/2-inch slices
• 1 tablespoon salt, or as needed
• 1 cup Italian-style bread crumbs or Panko
• 1/4 cup grated Parmesan cheese
• 2 eggs, beaten
• 28 ounce (1 jar) garlic-and-tomato pasta sauce
• 1/2 cup grated Parmesan cheese
• 16 oz mozzarella cheese, shredded
• Dried basil
• Fresh basil

Instructions/Zubereitung

1. Cut eggplants into slices about 1/3 inch thick.
2. Place slices in a colander; sprinkle both sides of each with salt.
3. Allow to drain for at least 3 hours.
4. Wipe excess moisture from slices with a paper towels.
5. Preheat oven to 350° F (175° C), and grease a baking sheet.
6. Mix bread crumbs and 1/4 cup Parmesan cheese in a shallow bowl.
7. Beat eggs in a separate shallow bowl.
8. Dip slices in beaten egg. Lift up so excess egg drips back into the bowl.
9. Press slices into bread crumbs coating both sides.
10. Arrange coated slices in a single layer on the prepared baking sheet.

1. Bake in preheated oven until lightly browned and crisp, about 5 minutes per side.
2. Cover the bottom of a 9x13-inch casserole dish with a layer of pasta sauce.
3. Top with a layer of eggplant slices.
4. Sprinkle about 1 tablespoon of Parmesan and 1/3 mozzarella cheese.
5. Repeat layers with remaining ingredients, ending with a cheese layer.
6. Sprinkle with dried basil.
7. Bake in preheated oven until cheese is bubbling and golden brown (about 35 minutes).

1. Sprinkle a few fresh basil leaves on top, and serve immediately.