Baked Eggplant Parmesan Recipe Epicurious

The baked eggplant was crispy and the end dish was tender and cooked through without too much cheese.

Baked eggplant parmesan recipe epicurious. Arrange about one third of eggplant slices in 1 layer over sauce overlapping slightly if necessary. Bake in the preheated oven until lightly browned and crisp about 5 minutes per side. Increase oven temperature to 425 f and.

Cover with foil and bake on a rimmed baking sheet until eggplant is custardy 45 60 minutes. Remove from oven and arrange fresh mozzarella over eggplant. Top with a layer of eggplant slices.

I probably don t quite have three cups of sauce but close. This really was an excellent eggplant parm recipe. In another bowl combine breadcrumbs 3 4 cup.

When your eggplant slices have finished. Salt both sides of your eggplant slices and place them in a large colander in the sink. Bring to room temperature before baking.

Cover the bottom of a 9x13 inch casserole dish with a layer of spaghetti sauce. In a wide shallow bowl whisk together eggs and 2 tablespoons water. Sprinkle with about 1 tablespoon of the remaining parmesan cheese and 1 3 the mozzarella cheese.

Repeat with remaining eggplant and salt. Let the liquid drain for 45 minutes to 1 hour. In a large bowl toss half of the eggplant slices and 1 1 2 teaspoons kosher salt.