Baked Eggplant Parmesan

Baked-Eggplant Parmesan

Baked-Eggplant Parmesan


1 hour 30 minutes

Details
  • Servings:   8
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
Cuisine
  • italian
Ingredients
  • Extra-virgin olive oil, for brushing
  • 2 large eggs
  • ¾ cup plain dry breadcrumbs
  • ¾ cup finely grated Parmesan, plus 2 tablespoons for topping
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • Kosher salt and freshly ground pepper
  • 2 large eggplants (2 ½ pounds total), peeled and sliced into ½-inch rounds
  • 6 cups (48 ounces) store-bought chunky tomato sauce or homemade Chunky Tomato Sauce
  • 1 ½ cups shredded mozzarella
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