Eggplant Parmesan

Ingredients

• 1 large eggplant (sliced 1/4 inch thickness (18 slices))
• 1/2 cup all purpose flour
• 3 large eggs (beaten)
• 1 1/2 cup Italian seasoned breadcrumbs
• 3 cups Marinara (divided)
• 1 lb fresh mozzarella (18 round slices)
• 2 oz parmesan cheese (grated)

Instructions

1. 1

   Preheat Oven: Preheat the oven to 400°F. Grease or line a 9x13 inch baking dish and set it aside.

2. 2

   Set Up Dredging Stations: Meanwhile, set up the dredging stations. Add the flour to a shallow bowl, the beaten eggs to another bowl, and the breadcrumbs to another bowl.

3. 3

   Coat Eggplant: Dip both sides of the eggplant slices in the flour, then add them to the egg mixture, and finally coat them in the breadcrumbs. Pat the breadcrumb mixture into the eggplant so it sticks. Place the slices on an oiled or parchment-lined baking sheet.

4. 4

   Bake the eggplant slices for about 18-20 minutes in the preheated oven, or until they are golden brown.

5. 5

   Add Marinara: Pour about 3/4 cup of marinara sauce into the prepared baking dish to evenly coat the bottom. Add one layer of eggplant slices (start with the largest slices).

6. 6

   Add Mozzarella: Place a slice of mozzarella cheese on top of each eggplant slice. Spread more marinara sauce on top to cover the cheese and eggplant.

7. 7

   Repeat Layers: Repeat with another slice of eggplant, cheese, and marinara sauce. Repeat the steps one more time for the final layer. Top the dish with Parmesan cheese

8. 8

   Bake & Serve: Bake it uncovered for 25-30 minutes. Serve warm and enjoy!