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Eggplant Parmesan Bake

Oven-baked breaded eggplant slices layered with marinara and melted mozzarella.

Ingredients

• 2 eggplant, cut into 1/2-inch rounds
• 1 cup breadcrumbs
• 2 large egg
• 1 tsp italian seasoning
• 1/2 tsp salt
• 2 tbsp olive oil
• 4 marinara, about 2 cups
• 6 oz mozzarella part skim, shredded
• 1/4 cup parmesan, grated
• 1/4 cup fresh basil, torn

Steps

1. Heat the oven to 425 F (220 C) and oil two sheet pans with the olive oil. Salt the eggplant rounds, let sit 15 minutes, then pat dry.
2. Beat the eggs in a shallow dish. Mix breadcrumbs, Italian seasoning and salt in another. Dip each round in egg then crumbs.
3. Bake the rounds 25 minutes, flipping once, until golden. Lower the oven to 375 F (190 C).
4. Spread a little marinara in a baking dish, layer half the eggplant, more sauce and mozzarella, then repeat. Top with parmesan.
5. Bake 20 minutes until bubbling. Rest 5 minutes and top with basil.