Eggplant Parmesan
Our mouths aren’t watering… yours is!! This cheesy, layered Eggplant Parmesan recipe will fill your heart, soul, and stomach in all the best ways!
Ingredients
- 3 Georgia grown eggplant
- 2 eggs, beaten
- 4 cups Italian seasoned bread crumbs
- 6 cups marinara sauce, divided
- 1 16 oz package mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- Salt & pepper as needed
- 1 Tbsp. dried oregano
- 1 Tbsp. dried thyme
- 1/2 tsp. dried basil
Directions
Preheat one to 350. Dip eggplant slices into beaten egg, then coat with bread crumbs. Place in a single layer on a baking sheet and bake 5 minutes per side.
Cover the bottom of a 9×13 baking dish with marinara sauce. Place a layer of eggplant in the sauce and sprinkle with mozzarella and parmesan cheese. Repeat these layers with remaining sauce, eggplant, and cheese, ending with a cheese layer. Sprinkle Italian spices evenly over the top.
Bake until cheese is melty and golden brown, about 35 minutes. Serve!
