Baked Eggplant Parmesan

  • 1 medium eggplant, sliced into 1/4-inch rounds & salted for 10 minutes
  • 1 c. tomato sauce, divided
  • 2/3 c. fine bread crumbs
  • 1 c. grated parmesan cheese, divided
  • 1/4 c. mayonnaise

Preheat the oven to 350° F. After allowing the salted eggplant slices to rest for 10 minutes, carefully blot any visible juices from the surface of the rounds with paper towels. Spread 1/3 cup of the tomato sauce (choose your favorite variety or make your own) evenly over the bottom of an 8-inch square baking dish.

Combine the bread crumbs and 1/3 cup of the grated parmesan cheese together in a shallow dish. Brush each eggplant slice liberally with the mayonnaise and then carefully dredge both sides in the cheesy bread crumbs. Arrange the eggplant rounds over the tomato sauce in the baking dish. Repeat until all of the rounds have been coated. Carefully pour the remaining tomato sauce over the eggplant rounds and sprinkle with the remaining parmesan cheese.

Cover the dish with aluminum foil and bake in the preheated oven until the eggplant is soft and the cheese is melted, about 40 minutes. If desired, remove the foil and bake another 10 minutes before serving to give the dish a bit of additional texture.

  • Yields: 4 servings
  • Preparation Time: About an hour
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