Name: Baked Eggplant Parmesan
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Eggplant, peeled and cut into 1/2-inch slices - 2; Salt, or as needed - 1 tablespoon; Italian-style bread crumbs - 1 cup; Grated Parmesan cheese - ¼ cup; Eggs, beaten - 2; Garlic-and-tomato pasta sauce - 1 (28 ounce) jar; Grated Parmesan cheese - ¼ cup; Shredded mozzarella cheese, or as needed - 1 (16 ounce) package; Dried basil - ½ teaspoon

Ingredients for - Baked Eggplant Parmesan

1. Eggplant, peeled and cut into 1/2-inch slices 2

2. Salt, or as needed 1 tablespoon

3. Italian-style bread crumbs 1 cup

4. Grated Parmesan cheese ¼ cup

5. Eggs, beaten 2

6. Garlic-and-tomato pasta sauce 1 (28 ounce) jar

7. Grated Parmesan cheese ¼ cup

8. Shredded mozzarella cheese, or as needed 1 (16 ounce) package

9. Dried basil ½ teaspoon

How to cook deliciously - Baked Eggplant Parmesan

1 . Stage

Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels.

2 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.

3 . Stage

Mix bread crumbs and 1/4 cup Parmesan cheese together in a shallow bowl. Beat eggs in a separate shallow bowl.

4 . Stage

Dip eggplant slices in beaten egg. Lift up so excess egg drips back into the bowl. Press into bread crumbs to coat both sides; arrange coated eggplant slices in a single layer on the prepared baking sheet.

5 . Stage

Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.

6 . Stage

Cover the bottom of a 9x13-inch casserole dish with a layer of pasta sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 of the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.

7 . Stage

Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.