Baked Eggplant parmesan

     We love eggplant at our house. Last year and the year before we had eggplant coming out of our ears from our little garden. This year we only yielded one. I don't know why..We planted 3 plants and they all got real bushy but no eggplants except one. I have tried many different ways to make eggplant. This one by far was the easiest to make.

Baked-Eggplant Parmesan

Choose firm, smooth eggplants. We bake rather than fry ours for less mess and less fat.
Ingredients

• Olive oil, for baking sheets 
• 2 large eggs 
• 3/4 cup plain dry breadcrumbs 
• 3/4 cup finely grated Parmesan, plus 2 tablespoons for topping 
• 1 teaspoon dried oregano 
• 1/2 teaspoon dried basil 
• Coarse salt and ground pepper 
• 2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds 
• 6 cups (48 ounces) store-bought chunky tomato sauce or homemade chunky tomato sauce
• 1 1/2 cups shredded mozzarella 

Directions

1. Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
2. Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
3. Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving. 

Source

Everyday Food, December 2003Ba