A delightful twist on the classic Eggplant Parmesan, featuring a crispy baked texture and a rich, cheesy tomato sauce.
Preheat your oven to 375°F and prepare a baking sheet by lightly greasing it with oil.
Using parchment paper can help prevent sticking and make cleanup easier.
Slice the eggplants into 1/4-inch thick rounds.
Uniform slices ensure even cooking.
In a bowl, whisk together the eggs with a splash of water.
Adding water to the eggs helps thin the mixture for better coating.
In another bowl, mix the breadcrumbs, Parmesan cheese, oregano, and basil.
For extra flavor, you can add a pinch of garlic powder to the breadcrumb mixture.
Dip each eggplant slice into the egg mixture, then coat it with the breadcrumb mixture. Place the slices on the prepared baking sheet.
Press the breadcrumbs onto the eggplant slices gently to ensure they stick well.
Bake the eggplant slices in the oven for 20 minutes, flip them, and bake for another 20 minutes until golden brown.
Flipping the slices halfway ensures even browning on both sides.
Increase the oven temperature to 400°F. In a baking dish, spread a layer of tomato sauce, arrange half of the baked eggplant slices, top with more sauce, mozzarella, and Parmesan. Repeat the layers.
Layering the ingredients evenly ensures each bite has a perfect balance of flavors.
Bake the assembled dish for 15-20 minutes until the cheese is melted and bubbly.
Letting the dish rest for a few minutes after baking helps the layers set and makes serving easier.
Garnish with fresh parsley before serving.
Fresh herbs add a burst of color and flavor to the dish.
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