Baked-Eggplant Parmesan

1203_edf_eggplantparm_l

Prep Time 20m Total Time 1h 30m

Ingredients in this Recipe

1 1/2 cups shredded mozzarella
1 teaspoon dried oregano
1/2 teaspoon dried basil
2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2 inch rounds
2 large eggs
3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
3/4 cup plain dry breadcrumbs
6 cups Chunky Tomato Sauce
Coarse salt and ground pepper
Olive oil, for baking sheets

Recipe Preparation

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More About this Recipe

This recipe appears in the collection Eggplant Parmesan Recipes

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