Ingredients

The following ingredients have 4 Servings
  • 1 large eggplant, peeled and sliced 1/4 inch thick
  • 2 large eggs
  • 1 1/2 cups breadcrumbs
  • 1/2 cup Parmesan cheese, finely grated (plus more for garnish)
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil, divided
  • 1 1/2-2 cups mozzarella cheese, shredded
  • 2 cups marinara sauce ((store-bought or homemade))
  • 1/4 cup fresh basil, chopped

Instruction

  • Lay the sliced eggplant in a single layer onto a paper towel lined baking sheet. Sprinkle liberally with salt on both sides. Let sit for 10 minutes. Pat dry with additional paper towels.
  • Pat each slice dry with paper towel. Set the slices aside.
  • In a large wide-mouth bowl whisk the eggs. Set aside.
  • In another large wide-mouth bowl, whisk the breadcrumbs, parmesan cheese, dried basil, dried oregano, granulated garlic, and black pepper. Set aside.
  • Preheat oven to 350 degrees. Cover a large sheet pan with aluminum foil or parchment paper. Brush 1 tablespoon of olive oil over the foil evenly.
  • Dredge each slice of the eggplant into the egg and then coat with the breadcrumb mixture. Pressing the eggplant into the breadcrumb mixture, to ensure a good coating. Place the coated eggplant in a single layer on the prepared sheet pan.
  • Bake for 15 minutes.  Turn each eggplant slice over, and bake for an additional 15 minutes.
  • Top each eggplant slice with 2-3 tablespoons of marinara sauce. Sprinkle the mozzarella cheese over the marinara sauce. Bake for 20 minutes.Garnish with more Parmesan cheese and fresh basil.