BY SAPORITO KITCHEN
EASY BAKED EGGPLANT PARM
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2 1/2 c
OLIVE OIL SPRAY
Scramble the eggs with the water in a shallow dish
Mix the breadcrumbs with the garlic powder, italian seasoning, salt & pepper in shallow dish
Slice eggplant and sprinkle generously with salt. Let them sit for an hour to sweat out extra moisture and bitterness.
Wash the eggplant slices to remove excess salt and pat them dry
Dip eggplant slices in egg mixture, then press them into the breadcrumb mixture to completely bread the slices
Spray or drizzle the eggplant slices with olive oil and bake for 25-30 minutes at 400˚ till browned
Add 1/2 cup of the marinara to the bottom of 9x13 pan and add half of the breaded eggplant.
Top eggplant with 1 cup marinara, 1 cup mozzarella and 1/4 cup parmesan. Repeat with the remaining eggplant, marinara and cheeses.
Bake at 375˚ uncovered for 25-30 minutes until melty and bubbly.