Baked Eggplant Parmesan
This easy baked eggplant Parmesan is perfect for late-summer eggplant that needs to be used.
- 3 eggplants
- 3 eggs
- 3 Cups panko breadcrumbs
- 4 Ounces grated Parmesan cheese
- 8 Ounces water-packed mozzarella cheese
- 30 Ounces tomato sauce
Preheat oven to 400 degrees.
Line 2 baking sheets with parchment paper. Cut off the green top of the eggplant. Cut the eggplant in half horizontally so you can have each half stand easily upright on your cutting board. Now, seeing the eggplant as a square, cut off the skin on 2 opposite sides so you will have an eggplant that has skin on 2 sides and not on the other 2. Starting on a naked side, with eggplant standing upright, slice it into 1/3- to 1/2-inch slices, each will have skin on the sides. Continue with the rest.
Lightly beat the eggs in a shallow bowl. Put the panko in another shallow bowl. One by one, dip each slice of eggplant in the eggs to cover and then dip in the panko to cover and place on the baking sheet. Bake for 12 minutes. Some pieces will be mushier or less cooked than others.
In the baking dish, lightly cover the bottom with tomato sauce. Layer with eggplant, followed by another light layer of sauce, followed by a generous sprinkling of Parmesan. Continue until you have three layers of eggplant, making sure you finish with tomato sauce and then Parmesan. Cut the mozzarella in slices or shred with your hands and place on the top. Bake uncovered for 35-40 minutes or until bubbly.