Layered baked eggplant parmesan

Name: Layered baked eggplant parmesan
Total time: 60 min
Yield: 4 servings
Ingredients: 1 cup dry bread crumbs; 2 medium eggplant; 2 large free range eggs; 2 tsps italian seasoning; 2 tsps onion powder; 1 cup parmigiano reggiano; 2 cups shredded mozzarella; 25 oz tomato sauce; 4 Tbsps water

Layered Baked Eggplant Parmesan is a Mediterranean dish perfect for a cozy dinner. It's rich in vitamins and minerals, serving 4 people. Enjoy making this dish during the fall season.

Ingredients

dry bread crumbs

1 cup

eggplant

2 medium

free range eggs

2 large

italian seasoning

2 tsps

onion powder

2 tsps

parmigiano reggiano

1 cup

shredded mozzarella

2 cups

tomato sauce

25 oz

water

4 Tbsps

Method

Preheat oven to 375 degrees Fahrenheit.
Place a sheet of aluminum foil on baking sheet. Spray with olive oil cooking spray. Slice ends off of eggplant and peel skin off with a vegetable peeler. Slice into inch pieces.In a shallow container, add eggs and water.
Whisk to combine. In a separate container, add breadcrumbs, Italian seasoning and onion powder.
Mix together. Dip eggplant slices into egg mixture.
Let excess drip off and then dip into breadcrumbs. Coat evenly with breadcrumbs, pressing them onto the sides.
Place on baking sheet. Spray tops lightly with olive oil spray.
Place in oven and cook for 20 minutes. Flip over and cook for another 20 minutes, until the tops are golden brown.
Remove from oven. In a 8 by 8 baking sheet, add a cup of tomato sauce to the bottom spread evenly.
Add 4 slices eggplant. Top with cup cheese and cup shredded Parmesan cheese.
Add 3 more layers of sauce, eggplant and cheese.
Place back in oven and bake till cheese gets slightly browned on top, about 15 minutes. ENJOY!

Nutrition:

557 kcal

Carbs

55 g

Fat

24 g

Protein

34 g

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