Ingredients

The following ingredients have 4 Servings
  • 1 large eggplant ((sliced in thin pieces))
  • 2 eggs
  • .50 cup Italian breadcrumbs
  • .50 cup Panko breadcrumbs
  • 1/4 cup parmesan cheese
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 3 cups spaghetti sauce ((homemade or bottled))
  • 1 1/2 cups mozzarella cheese ((or more), shredded)
  • 1/2 cup parmesan cheese
  • 6 slices mozzarella ((round))
  • olive oil for drizzling
  • 1/4 teaspoon dried parsley ((to sprinkle on the last layer))

Instruction

  • Pre-heat oven to 375 degrees and line jelly roll pans with parchment paper.
  • Mix in a shallow bowl, breadcrumbs, parmesan cheese, basil, oregano, garlic powder and salt.
  • Whisk 2 eggs in another shallow bowl.
  • Dip eggplant first in eggs then in breadcrumb mixture, coating both sides and place on jelly roll pans.
  • Drizzle a small amount of oil on each round and bake for 20 minutes.
  • Flip rounds and drizzle more oil and cook for additional 10 minutes.
  • Take out of the oven and lower temperature to 350 degrees.
  • Cover the bottom of a baking pan, (9 x 9) or larger, with sauce and place eggplant on the sauce layer without overlapping the rounds.
  • Cover eggplant with sauce, mozzarella cheese and parmesan cheese.
  • Continue layering for 2 more layers, add slices of mozzarella on top and sprinkle some dried parsley over all.
  • Bake for 35 - 40 minutes uncovered (38 minutes in my oven).
  • Serve
  • Eat
  • Enjoy