Easy Baked Eggplant Parmesan

Ingredients

• Eggplant

  Raw

  1 eggplant, unpeeled (approx 1-1/4 lb) or 548g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Bread crumbs

  Dry, grated, plain

  1 ½ cup or 162g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  3 cup or 771g

• Mozzarella cheese

  Part skim milk

  1 cup, diced or 132g

• Parmesan cheese

  Shredded

  ½ cup or 40g

Directions

1. Preheat the oven to 375°F with a baking sheet inside. Slice the eggplant into long slices. Coat the slices with beaten egg, then bread with seasoned bread crumbs. Spread olive oil on the hot baking sheet and place the eggplant slices in a single layer. Bake for 15 minutes, flip, and bake for another 10 minutes.
2. Increase the oven temperature to 475°F. In an 8 x 10-inch ovenproof dish, layer pasta sauce, then eggplant, and top with mozzarella and Parmesan cheeses. Repeat the layers, finishing with cheese. Bake until the cheese melts and turns golden in spots, about 15 minutes.