Eggplant Parmesan Bake Flavorful and Hearty Dish

Ingredients

• 2 large eggplants, sliced into 1/4-inch rounds
• 1 teaspoon salt
• 1 cup all-purpose flour
• 3 large eggs, beaten
• 2 cups breadcrumbs, preferably seasoned
• 3 cups marinara sauce, homemade or store-bought
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 2 tablespoons fresh basil, chopped
• 1 tablespoon dried oregano
• 1 spray olive oil spray or olive oil for brushing
• to taste black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. Sprinkle the sliced eggplant with salt and let them sit for about 30 minutes to release excess moisture. After 30 minutes, pat them dry with paper towels.
3. Set up a breading station: Place the flour in one dish, beaten eggs in another, and breadcrumbs mixed with black pepper, dried oregano, and half of the grated Parmesan in a third dish.
4. Dip each eggplant round into the flour, shaking off excess, then coat in the beaten eggs, and finally dredge in the breadcrumb mixture, pressing lightly to adhere.
5. Arrange the breaded eggplant slices on a baking sheet and lightly spray with olive oil or brush with olive oil. Bake for 25 minutes, flipping halfway through, until golden and crispy.
6. In a large baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the baked eggplant slices over the sauce. Sprinkle with a third of the mozzarella cheese and a bit of the remaining Parmesan.
7. Spoon another layer of marinara sauce over the cheese, add the remaining eggplant, followed by another layer of marinara, the rest of the mozzarella, and finish off with the remaining Parmesan cheese and chopped basil.
8. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, until the cheese is bubbly and golden.
9. Allow to cool for about 10 minutes before serving to let everything set.