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  • Baked Eggplant Parmesan

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    • Ingredients

      Baked Eggplant Parmesan Won't Put You In a Coma

      Serves 8

      Olive oil, for baking sheets

      2 large eggs

      3/4 cup plain dry breadcrumbs (I used panko crumbs)

      3/4 cup finely grated Parmesan, plus 2 tablespoons for topping

      1 teaspoon dried oregano

      1/2 teaspoon dried basil

      Coarse salt and ground pepper

      2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds,

      (I like to cut these a bit thinner, even as thin as 1/4-inch rounds)

      6 cups (48 ounces) store-bought chunky tomato sauce or homemade chunky tomato sauce

      (I used a mixture of Prego Marinara and Tomato Basil sauces)

      1 1/2 cups shredded mozzarella


      Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.

      Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.

      Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

      Notes, Options, Substitutions

      Farmer's markets have plenty of good, fresh eggplant this time of year.

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