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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

August 25 2011

Baked Eggplant

olive oil for baking sheets
2 large eggs
3/4 cup plain breadcrumbs
3/4 cup finely grated Parmesan cheese, plus
2 tablespoons grated Parmesan cheese, for topping
1 teaspoon dried oregano
1/2 teaspoon dried basil
coarse salt
pepper
2 large eggplants, peeled and sliced into 1/2-inch rounds (2 1/2 pounds total)
6 cups store-bought chunky tomato sauce or 6 cups homemade chunky tomato sauce
1 1/2 cups mozzarella cheese, shredded

Preheat oven to 375F. Brush 2 baking sheets with oil; set aside.

In a wide, shallow bowl, whisk together eggs and 2 tablespoons water.

In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.

Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets.

Bake until golden brown on bottom, 20 to 25 minutes.

Turn slices; continue baking until browned on other side, 20 to 25 minutes more.

Remove from oven; raise oven heat to 400F.

Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella.

Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan.

Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes.

Let stand 5 minutes before serving.