Baked Eggplant Parmigiana
- Total Time
Need a make-ahead entree? Prepare the dish up to the point of being ready to bake in Step 3, then wrap it tightly with plastic and refrigerate for up to 2 days.
all-purpose flour5 Tbsp
dried oregano½ tsp
black pepper¼ tsp, freshly ground
dried plain breadcrumbs1 ¼ cup(s), seasoned variety
uncooked eggplant(s)1 ½ pound(s), sliced 1⁄4 inch thick
Italian tomato sauce14 oz, tomato-basil variety
shredded fat free mozzarella cheese2 cup(s)
grated Parmesan cheese3 Tbsp
- Preheat the oven to 425°F. Spray a baking sheet with nonstick spray. Combine the flour, oregano, and pepper in a wide, shallow bowl or pie plate. Beat the eggs in another wide, shallow bowl, and put the bread crumbs in a third bowl.
- Working one slice at a time, coat the eggplant with the flour. Dip into the egg to coat, then dredge in the bread crumbs. Repeat with the remaining eggplant slices. Place the slices in a single layer on the prepared baking sheet and lightly spray the slices with nonstick spray. Bake 10 minutes; turn and bake until golden brown, about 10 minutes more; set aside to cool slightly.
- Spread 1⁄2 cup of the pasta sauce over the bottom of a 9 x 13-inch baking dish. Arrange the eggplant slices on top, in an overlapping layer. Top with the remaining sauce and sprinkle with the mozzarella and Parmesan. Bake until the cheeses melt, 12 – 14 minutes. Yields 1⁄6 of casserole per serving.