Baked Eggplant Parmesan

Nothing is better on a crisp November afternoon than Eggplant Parm. The hubby loves all things italian. I absolutely love this baked eggplant parm recipe even though it takes a little time. File this one under meatless Mondays. I love this recipe because I usually have everything on hand but the eggplant! :)

Baked Eggplant Parmesan

Here's what you'll need:

Pam or oil to grease baking sheets

2 large eggs

3/4 C italian breadcrumbs

3/4 C italian panko

3/4 C shaved or grated parmesan

Salt & Pepper

2 1/2lbs eggplant (2 large ones)

36-48 oz of your favorite red pasta sauce

1 C part skim shredded mozzerella 

Preheat your oven to 375F. Take your eggplants and slice them into 1/2 inch thick, round sections.

Whisk together 2 TBS if water and the eggs. Set these aside in a wide bowl.

Combine s&p, panko, breadcrumbs, and 1/4 C of Parmesan in another bowl.

Dredge your eggplant slices in the egg mixer, allowing the excess to drip off.

Then dredge in the dry mixture.

I then patted it gently and transferred to a greased baking sheet. I'm lazy about clean up so I line my trays with foil first ;)

Once you fill 1 or 2 trays, put them in the oven for 50 minutes. Flip the eggplant half way through.

Remove from oven and turn the heat up to 400F. Pour some sauce to cover the bottom of a 9x13 baking dish. 

Then add a layer of eggplant, a layer of sauce, and then a layer of cheese.

Then repete with remaining eggplant.

Cook in the 400F oven for 15-20 minutes until hot and bubbly!

Let stand for 5 minutes before devouring ;). This makes 10 servings that have about 200 cal per serving. I usually serve this with a salad or green veggie. I hope y'all love it like we do! Comment with any questions you may have.

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