Baked Eggplant Parmesan

Directions

1. Preheat oven and prepare baking sheets; whisk egg mixture:
Preheat oven to 375°F. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water.

2. Set up breading station:
In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.

3. Coat eggplant in egg and breadcrumb mixtures:
Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets.

4. Brown eggplant:
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°F.

5. Spread one layer of sauce:
Spread 2 cups sauce in a 9-by-13-inch baking dish.

6. Place half of eggplant over sauce:
Arrange half the eggplant in dish.

7. Add sauce and mozzarella, and repeat layers:
Cover eggplant with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella

8. Bake eggplant parmesan:
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.

Storing Eggplant Parmesan
If you happen to have any leftovers, they will remain fresh in an airtight container in the refrigerator for up to 3 days. Store them in an ovenproof container so that you can tent the dish with aluminum foil before rewarming in the oven.

What to Serve With Baked Eggplant Parmesan
Serve this lightened-up eggplant dish with a crunchy side salad like a classic Caesar, this garlicky kale salad, or our pleasantly-bitter endive and radicchio recipe. Some toasty, golden garlic bread or these easy and cheesy pull-apart loaves would also make an excellent accompaniment. (Martha Stewart)