60 min
Contest-Winning Eggplant Parmesan
Recipe GLPR44d4d2e78f7278
This celebrated eggplant parmesan features tender, golden-brown eggplant slices layered with a savory mushroom mixture, rich marinara sauce, and a blend of mozzarella and Parmesan cheeses. The crispy panko coating seals in moisture while creating an irresistible texture contrast with the creamy cheese and earthy vegetables beneath. Baked until the cheese melts perfectly and flavors meld together, this dish is hearty enough for a main course and elegant enough to impress at the dinner table.
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Ingredients
3 medium eggplants, cut into 1/4-inch slices
3 eggs, beaten
2 1/2 cups panko (Japanese) bread crumbs
1/2 cup grated Parmesan cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese
2 jars (4 1/2 ounces each) sliced mushrooms, drained
1 jar (28 ounces) spaghetti sauce
1/2 teaspoon dried basil
1/8 teaspoon dried oregano
Directions
Preheat your oven to 350°F.
Pour the beaten eggs into one shallow bowl and the panko bread crumbs into another shallow bowl.
Dip each eggplant slice into the beaten egg, allowing excess to drip off, then coat thoroughly with panko bread crumbs on both sides.
Arrange the coated eggplant slices on baking sheets that have been lightly coated with cooking spray.
Bake the eggplant for 15 to 20 minutes, turning once halfway through, until the slices are tender and the coating is golden brown.
While the eggplant bakes, combine the drained mushrooms, dried basil, and dried oregano in a small bowl and set aside.
In another small bowl, mix together the shredded mozzarella cheese and grated Parmesan cheese.
Spread 1/2 cup of the spaghetti sauce evenly over the bottom of a 13-by-9-inch baking dish coated with cooking spray.
Layer one-third of the mushroom mixture over the sauce, followed by half of the baked eggplant slices, then 3/4 cup of sauce, and finally one-third of the cheese mixture.
Repeat the layers: mushroom mixture, remaining eggplant slices, 3/4 cup sauce, and another third of the cheese mixture.
Top with the final third of the mushroom mixture, followed by the remaining sauce and the remaining cheese mixture.
Bake, uncovered, for 25 to 30 minutes until the dish is heated through and the cheese on top is melted and bubbly.
