by Martina Bin
23 Jun 2021

Eggplant Parmesan

Ingredients

Olive oil cooking spray
2 eggs
2 tablespoons water
1 cup breadcrumbs
3/4 cup grated Parmesan cheese
2 medium eggplants
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 (24 ounce) jar no-salt-added tomato sauce
1/4 cup fresh basil leaves
2 garlic cloves
1/2 teaspoon red pepper
1 cup mozzarella cheese

Directions

Preheat oven at 400 degrees F (200 degrees C). Coat baking sheets and a baking dish with cooking spray. Whisk eggs and water in a shallow bowl. Mix breadcrumbs and 1/4 cup Parmesan cheese in another shallow dish. Dip eggplant in the egg mixture, then coat with the breadcrumb mixture, gently pressing to adhere.

Arrange the eggplant in a single layer on the prepared baking sheets. Generously spray both sides of the eggplant with cooking spray. Bake, flipping the eggplant until it is tender and slightly browned, about 30 minutes. Season with salt and pepper.

Meanwhile, mix tomato sauce, basil, garlic and crushed red pepper in a medium bowl. Spread about 1/2 cup of the sauce in the prepared baking dish. Arrange half the eggplant slices over the sauce. Spoon 1 cup sauce over the eggplant and sprinkle with 1/4 cup Parmesan and 1/2 cup mozzarella. Top with the remaining eggplant, sauce, and cheese.

Bake until the sauce is bubbling and the top is golden, 20 to 30 minutes. Let cool for 5 minutes. Sprinkle with fresh basil before serving and enjoy your eggplant Parmesan!