Baked eggplant parmigiana

Step 1

With the skin on, cut one inch, circular slices of Eggplant from each eggplant, discarding the stems and bottoms..

Step 2

Once cut, individually dip each slice into a mixture of beaten eggs and half-and-half.

Step 3

Then, dip each slice into the dry ingredient breadcrumb mixture until fully coated.

Step 4

Finally, place breaded eggplant slices on a baking sheet that has been greased with 2 tbsp of olive oil.

Step 5

Brush the top of each coated eggplant slice with the additional 3 tbsp of olive oil.

Step 6

Place in an oven at 375°F for 10–15 Minutes.

Step 7

After 10–15 Minutes, flip each eggplant slice over and bake for another 10-15 minutes.

Step 8

In a new baking dish that has been greased with 2 tbsp olive oil, layer as follows:

Step 9

Marinara sauce

Step 10

Baked eggplant slices

Step 11

A drizzle of olive oil

Step 12

A light coating of ricotta cheese on each eggplant slice

Step 13

Sprinkle of parmesan cheese

Step 14

Sprinkle of freshly cut basil leaves

Step 15

Sprinkle of shredded mozzarella

Step 16

A light sprinkling of breadcrumbs

Step 17

Repeat until you have 4-5 layers similar to the above-described layer.

Step 18

Place Layered Dish back into a 375°F oven for 10–15 minutes.

Step 19

After 10–15 Minutes, broil the top layer on low for 5–6 Minutes.

Step 20

Once out of the oven, let cool for 10–15 Minutes. Serve.

Step 21

Enjoy!