A delightful twist on the classic Eggplant Parmesan, this recipe is easy to prepare and offers a rich, cheesy flavor.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
In a mixing bowl, whisk together the egg, milk, and black pepper.
Ensure the mixture is well combined for even coating.
In another bowl, combine the breadcrumbs, Parmesan cheese, and parsley.
Mix thoroughly to evenly distribute the cheese and herbs.
Dip each eggplant slice into the egg mixture, then coat it with the breadcrumb mixture.
Press the breadcrumbs onto the eggplant slices for better adhesion.
Arrange the coated eggplant slices in a lightly greased baking dish.
Avoid overlapping the slices for even cooking.
Mix the tomato sauce, oregano, and garlic in a bowl, then pour it over the eggplant slices.
Spread the sauce evenly to cover all slices.
Cover the dish with foil and bake for 40 minutes.
Covering helps to steam the eggplant, making it tender.
Remove the foil, sprinkle mozzarella cheese on top, and bake uncovered for an additional 10 minutes.
Bake until the cheese is melted and bubbly.
Let the dish cool slightly before serving.
Allowing it to cool helps the layers set for easier serving.
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