Layered Baked Eggplant Parmesan

If you want to add more Mediterranean recipes to your collection, Layered Baked Eggplant Parmesan might be a recipe you should try. One serving contains 515 calories, 33g of protein, and 24g of fat. This recipe serves 4. For $3.18 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. Only a few people really liked this main course. This recipe from Foodista has 2 fans. Head to the store and pick up mozzarella cheese, seasoning, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour. Overall, this recipe ea

Instructions

1. 1

   Preheat oven to 375 degrees Fahrenheit.

2. 2

   Place a sheet of aluminum foil on baking sheet. Spray with olive oil cooking spray. Slice ends off of eggplant and peel skin off with a vegetable peeler. Slice into inch pieces.In a shallow container, add eggs and water.

3. 3

   Whisk to combine. In a separate container, add breadcrumbs, Italian seasoning and onion powder.

4. 4

   Mix together. Dip eggplant slices into egg mixture.

5. 5

   Let excess drip off and then dip into breadcrumbs. Coat evenly with breadcrumbs, pressing them onto the sides.

6. 6

   Place on baking sheet. Spray tops lightly with olive oil spray.

7. 7

   Place in oven and cook for 20 minutes. Flip over and cook for another 20 minutes, until the tops are golden brown.

8. 8

   Remove from oven. In a 8 by 8 baking sheet, add a cup of tomato sauce to the bottom spread evenly.

9. 9

   Add 4 slices eggplant. Top with cup cheese and cup shredded Parmesan cheese.

10. 10

    Add 3 more layers of sauce, eggplant and cheese.

11. 11

    Place back in oven and bake till cheese gets slightly browned on top, about 15 minutes. ENJOY!

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