Ingredients

The following ingredients have 1 Servings
  • 1 large egg
  • ½ cup bread crumbs
  • ¼ cup shredded Parmesan cheese (, plus 2 tablespoons more for topping)
  • ½ teaspoon dried basil
  • ½ teaspoon kosher salt
  • ¼ teaspoon dried oregano
  • ¼ teaspoon garlic powder
  • ¼ teaspoon coarsely ground black pepper
  • 1 tablespoon olive oil
  • 1 small eggplant ((about 11-ounces), peeled and sliced into 1/4-inch slices)
  • 1 cup shredded mozzarella cheese
  • ¾ cup tomato sauce

Instruction

  • Heat the oven to 350° F (177° C).
  • Lightly beat the egg in a small bowl. In a separate bowl, stir together bread crumbs, Parmesan cheese, dried basil, salt, dried oregano, garlic powder, and pepper.
  • Dip 1 eggplant slice in egg, letting excess egg drip off, then dredge in bread crumb mixture until evenly coated, shaking off excess. Place on a large sheet of wax paper or on a large plate.
  • In a 10-inch skillet over medium-high heat, heat oil for 30 seconds. Add 3 eggplant slices and fry 5 minutes until golden, turning over once halfway through frying. Transfer to a large paper towel-lined plate to drain. Repeat with remaining eggplant slices.Pro Tip: Eggplant absorbs a lot of oil so you may find that you need to add additional olive oil to the skillet when frying the second batch of eggplant.
  • To Assemble: Arrange ½ of the eggplant in a layer on the bottom of a small baking dish lightly greased with cooking spray or olive oil.
  • Cover eggplant with ½ of the mozzarella cheese and ½ of the tomato sauce. Repeat layering with remaining eggplant, mozzarella, and sauce. Sprinkle the top with Parmesan cheese.Pro Tip: Place the baking dish on a rimmed baking sheet to catch any drippings from the sauce and cheese while the Eggplant Parmesan bakes.
  • Bake for 30 minutes until cheese has melted.