How to make eggplant parmigiana in a casserole

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This baked eggplant parmigiana casserole dish is a great alternative to chicken parmesan if you are looking for a cheesy vegetarian dish. There is no frying involved in this recipe. Baking the eggplant first with egg and breadcrumbs will give you all the crispiness that you need. Along with prepared tomato sauce, this is a quick and easy recipe that will please vegetarians and meat eaters alike!
You will first need to create a breading station. After seasoning your eggplant, let it sit for about 30 minutes. Wipe off any excess moisture. Dip your eggplant pieces into the beaten eggs, then dip into the breadcrumbs. I like to use panko, as they hold their crunchiness well. After quickly baking off the breaded eggplant pieces, arrange them in a casserole dish and build layers of tomato sauce and cheese. Bake until the cheese is ooey, gooey and golden brown!
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Baked Eggplant Parmigiana
10
15 minutes
35 minutes
50 minutes
2 pounds eggplant, cut into ½ inch rounds
1 tablespoon salt
3 whole eggs, beaten
4 cups panko breadcrumbs
2 (24 ounce) jars prepared tomato sauce
1 tablespoon extra virgin olive oil
½ fresh basil, cut into ½ inch strips
1½ cups shredded parmesan cheese
1½ cups shredded mozzarella cheese
Preheat oven to 350°F.
Season eggplant with salt. Let eggplant sit for 30 minutes. Wipe off any excess moisture.
Dip eggplant in eggs and then dip into breadcrumbs to cover. Arrange onto a baking sheet. Bake for 5-7 minutes or until it turns crispy.
Spread 1 cup tomato sauce and olive oil into the bottom of a 3-quart casserole dish
Arrange eggplant slices on top of each other, over tomato sauce. Pour remainder of tomato sauce over eggplant. Sprinkle basil, parmesan cheese and mozzarella cheese over tomato sauce.
Bake uncovered for 30 minutes, or until cheese is bubbling and golden brown.
Garnish with fresh basil.
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