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Baked Eggplant Parmesan

Ingredients

2 eggplant, peeled and cut into 1/2-inch slices
1 tablespoon salt, or as needed
1 cup Italian-style bread crumbs
1/4 cup grated Parmesan cheese
2 eggs, beaten
1 (28 ounce) jar garlic-and-tomato pasta sauce
1/4 cup grated Parmesan cheese
1 (16 ounce) package shredded mozzarella cheese, or as needed
1/5 teaspoon dried basil

Directions

Step 1

Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.

Step 3

Mix bread crumbs and 1/4 cup Parmesan cheese together in a shallow bowl. Beat eggs in a separate shallow bowl.

Step 4

Dip eggplant slices in beaten egg. Lift up so excess egg drips back into the bowl. Press into bread crumbs to coat both sides; arrange coated eggplant slices in a single layer on the prepared baking sheet.

Step 5

Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.

Step 6

Cover the bottom of a 9x13-inch casserole dish with a layer of pasta sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 of the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.

Step 7

Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.

Source: https://www.allrecipes.com/recipe/229369/baked-eggplant-parmesan/