Preheat oven to 375 and brush baking sheets with
oil. In shallow bowl, whisk eggs and water together.
In another bowl, mix breadcrumbs, Parmesan, oregano,
basil, red pepper, garlic, salt and pepper.
Dip eggplant slices in egg mixture, then coat in
breadcrumb mixture. Place on baking sheets. Bake for
20-25 minutes until golden brown. Turn slices and
continue baking for 20-25 minutes. Remove from oven
and turn temperature up to 100 degrees.
Spread tomato sauce in 9x13 inch baking dish.
Arrange eggplant in dish, layering with mozzerella
and tomato sauce. Sprinkle with additional Parmesan
and parsley. Bake for 15-20 minutes. Let stand 5
minutes before serving.
Serving
Suggestions
Serve over noodles
Originally Submitted
3/11/2013
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