Layered Baked Eggplant Parmesan
If you want to add more Mediterranean recipes to your collection, Layered Baked Eggplant Parmesan might be a recipe you should try.
- Servings: 4
- Total cooking time:
Ingredients:
- 1 cup Italian breadcrumbs
- 2 medium eggplants
- 2 large Eggs, hard boiled, peeled and chopped
- 2 tsp Italian seasoning
- 2 tsp Onion Powder
- 1 cup shredded Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 25 oz jar of your favorite tomato sauce
- 4 TBSP Water
Instructions:
- Preheat oven to 375 degrees Fahrenheit.
- Place a sheet of aluminum foil on baking sheet. Spray with olive oil cooking spray. Slice ends off of eggplant and peel skin off with a vegetable peeler. Slice into inch pieces.In a shallow container, add eggs and water.
- Whisk to combine. In a separate container, add breadcrumbs, Italian seasoning and onion powder.
- Mix together. Dip eggplant slices into egg mixture.
- Let excess drip off and then dip into breadcrumbs. Coat evenly with breadcrumbs, pressing them onto the sides.
- Place on baking sheet. Spray tops lightly with olive oil spray.
- Place in oven and cook for 20 minutes. Flip over and cook for another 20 minutes, until the tops are golden brown.
- Remove from oven. In a 8 by 8 baking sheet, add a cup of tomato sauce to the bottom spread evenly.
- Add 4 slices eggplant. Top with cup cheese and cup shredded Parmesan cheese.
- Add 3 more layers of sauce, eggplant and cheese.
- Place back in oven and bake till cheese gets slightly browned on top, about 15 minutes. ENJOY!
