Recipes for "eggplant parmesan"

Slice the eggplants into 1/4 to 1/2-inch thick rounds. Lay the eggplant slices out on a rack over a rimmed sheet pan (or on several layers of paper towels).

Sprinkle both sides of the eggplant rounds lightly with salt. Let the eggplant rounds sit and release moisture for at least 1 hour and up to 2 hours.

Simply Recipes / Ciara Kehoe

Heat 1 tablespoon olive oil in a 4-quart saucepan on medium heat. Add the minced garlic and gently cook for 1 minute or until fragrant.

Add the tomatoes and their juices, breaking up the tomatoes as you add them to the pot. Increase the heat to bring to a simmer, then lower the heat to maintain a very low simmer for 15 minutes, uncovered. Add salt and pepper to taste. Add the minced basil and remove from heat.

If you’d like to use your own sauce recipe or store-bought sauce, measure out 6 cups and set aside.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Place the oven rack in the middle.

Combine 1 1/2 cups of the breadcrumbs with 1/4 cup of the Parmesan cheese, and place in a shallow bowl or rimmed dish.

Set up your station so that you have flour in one shallow bowl, beaten eggs in another bowl, and the breadcrumb cheese mixture in another, in that order.

Simply Recipes / Ciara Kehoe

Set out two rimmed sheet pans. Spread 1 tablespoon of olive oil on the bottom of each pan.

The eggplant rounds should be wet from releasing moisture after salting them. Pat the eggplant slices dry with paper towels.

Working one at a time, dredge the eggplant slices first in the flour, then dip in the beaten eggs, and then dredge in the breadcrumb Parmesan cheese mixture. Add more breadcrumbs, if needed.

Place on the oiled sheet pans in a single layer. Drizzle a little oil over the top of each breaded eggplant round.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Place breaded prepared eggplant slices in the oven. Cook for 18 to 20 minutes at 425°F, turning the slices over at the halfway point, until they are nicely browned and fork-tender. Remove from oven, and let cool to touch.

Simply Recipes / Ciara Kehoe

Spread 1 cup of the tomato sauce over the bottom of a 9 x 13-inch casserole dish. Place a third of the eggplant rounds in a single layer, covering the sauce on the bottom of the pan.

Layer half of the sliced mozzarella on top of the eggplant rounds. Sprinkle with 1/3 cup of the Parmesan cheese.

Place another third of the eggplant rounds over the cheese. Spread 1 cup of the sauce over the eggplant rounds. Layer the rest of the sliced mozzarella over the sauce. Sprinkle with 1/3 cup of shredded Parm.

Add the remaining eggplant in a single layer on top of the cheese. Top with the remaining sauce and the remaining Parmesan.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Reduce the oven to 350°F and bake, uncovered, until the cheese is melted and the casserole is bubbly around the edges, about 35 minutes. Remove from the oven and let sit for 10 minutes before cutting into to serve.

Did you enjoy this recipe? Let us know with a rating and review!

Simply Recipes / Ciara Kehoe

Preheat the oven to 350 degrees F (175 degrees C).

Dip eggplant slices in beaten egg, then in bread crumbs to coat. Place in a single layer on a baking sheet.

Bake in the preheated oven for 5 minutes. Flip and bake for 5 more minutes.

Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish; arrange a layer of eggplant slices on top. Sprinkle with mozzarella and Parmesan cheeses.

Repeat layers with remaining sauce, eggplant, and cheese, ending with a cheese layer. Sprinkle basil on top.

Bake in the preheated oven until golden brown, about 35 minutes.

Serve hot and enjoy!

Sprinkle both sides of the eggplant slices with salt. Place slices in a colander, and place a dish underneath the colander to capture liquid that will sweat out of the eggplant. Allow to sit for 30 minutes.

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the ricotta, mozzarella cheese and 1/4 cup Parmesan cheese. Mix in egg and basil.

Rinse the eggplant in cold water until all salt is removed. In a large skillet, heat 4 tablespoons olive oil over medium heat. Place one layer of eggplant in the pan, brown each side. Repeat with remaining eggplant slices, using additional oil if necessary.

In a 9x13 inch baking dish, evenly spread 1 1/2 cups of spaghetti sauce. Arrange a single layer of eggplant slices on top of the sauce. Top the eggplant with 1/2 of the cheese mixture. Repeat layering process until all the eggplant and cheese mixture is used. Pour remaining sauce on top of layers, and sprinkle with remaining Parmesan cheese.

Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly.

Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).

Roughly chop eggplant centers.

Heat olive oil in a large skillet over medium-high heat. Add chopped eggplant, onion, garlic, oregano, and black pepper: cook and stir until lightly browned.

Spoon mixture into hollowed-out eggplants.

Sprinkle each stuffed eggplant with Parmesan cheese, bread crumbs, and parsley. Place in a shallow baking dish. Cover with tomato sauce and mozzarella cheese.

Bake in the preheated oven until eggplant is fork-tender and cheese is bubbly, about 30 minutes.

Serve and enjoy!

Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with butter.

Slice eggplant into 1/4-inch thick slices lengthwise; discard the end slices with skin. Lay the eggplant slices on paper towels and sprinkle both sides generously with sea salt. Let slices drain for 30 minutes; rinse and pat dry with paper towels.

Place flour, eggs, and bread crumbs in separate shallow bowls. Dip each eggplant slice in flour and shake off excess; dip into egg and then into bread crumbs.

Heat vegetable oil in a large skillet over medium heat and fry the slices until golden brown, about 5 minutes per side. Drain on paper towels, place on baking sheets, and refrigerate eggplant for 10 minutes.

Mix ricotta cheese, Romano cheese, and garlic in a bowl; season to taste with salt and black pepper. Place a cooled eggplant slice onto a work surface and mound 1/3 to 1/2 cup of cheese mixture in the center; roll up slice and place seam side down into the prepared baking sheet. Repeat with remaining slices and cheese filling.

Bake rolls in the preheated oven until filling is hot, about 25 minutes.

Preheat oven to 400 degrees F (200 degrees C). Spray an 11x13-inch baking dish and 2 baking sheets with cooking spray.

Place eggplant slices on racks over the sink or paper towels and sprinkle both sides of slices lightly with salt. Let eggplant drain for 30 minutes, rinse, and pat dry with paper towels. Place eggplant slices on prepared baking sheets.

Bake in the preheated oven until eggplant is soft, about 15 minutes.

Pour beaten eggs into a shallow bowl; combine panko bread crumbs with Italian seasoning in a separate shallow bowl. Dip eggplant into beaten egg and press into panko crumbs to coat. Place breaded eggplant back on the baking sheets and spray the slices with cooking spray.

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

Broil eggplant slices until tops are golden brown, 2 to 3 minutes; remove slices, turn, and spray other sides with cooking spray. Broil until golden brown 2 to 3 more minutes. Remove eggplant and turn oven temperature to 350 degrees F (175 degrees C).

Heat olive oil in a skillet over medium heat and cook and stir onion and garlic until onion is translucent, about 5 minutes. Stir in prepared pasta sauce and remove from heat.

Spread 1/3 of the pasta sauce into bottom of the prepared baking dish. Top with half the eggplant slices, half the Italian cheese blend, and half the Parmesan cheese. Spread another 1/3 of the sauce over the layers; layer the remaining eggplant, remaining pasta sauce, Italian cheese blend, and Parmesan cheese.

Bake casserole in the 350 degree oven until cheese is melted and bubbly, about 30 minutes. Let stand about 10 minutes before serving.

Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for 30 minutes or up to 3 hours if you have more time. Wipe excess moisture from eggplant slices with paper towels.

Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.

Mix bread crumbs and 1/4 cup Parmesan cheese together in a shallow bowl. Beat eggs in a separate shallow bowl.

Dip eggplant slices in beaten egg. Lift up so excess egg drips back into the bowl. Press into bread crumbs to coat both sides; arrange coated eggplant slices in a single layer on the prepared baking sheet.

Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.

Cover the bottom of a 9x13-inch casserole dish with a layer of pasta sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 of the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.

Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.

Combine bread crumbs, Parmesan cheese, Italian seasoning, salt, basil, garlic powder, onion powder, and black pepper in a shallow bowl. Place flour in a separate shallow bowl and beaten eggs in a third shallow bowl.

Dip sliced eggplant first in flour, then in beaten eggs, and finally coat with bread crumb mixture. Place coated eggplant on a tray and let rest for 5 minutes.

Preheat an air fryer to 370 degrees F (185 degrees C).

Place breaded eggplant rounds in the air fryer basket, making sure they are not touching; work in batches if necessary. Cook for 8 to 10 minutes, flip each round, and cook until desired crispiness is achieved, 4 to 6 minutes more.

Top each eggplant round with marinara sauce and 1 slice of mozzarella cheese. Place the basket back in the air fryer and cook until cheese has started to melt, 1 to 2 minutes. Repeat with remaining eggplant, if necessary.

Serve hot and enjoy!

Place eggplant slices in a large bowl in layers, sprinkling each layer with salt. Let stand for 30 minutes to drain. Rinse and dry on paper towels.

Heat olive oil in a large skillet over medium heat. Whisk together eggs, water, and flour in a medium bowl until batter is smooth. Dip eggplant slices in batter and fry in hot oil until golden brown, working in batches of 2 to 3 slices at a time. Drain on a paper towel-lined plate.

Mix together Parmesan cheese and seasoned bread crumbs in a small bowl until well combined. Place 1/4 of the eggplant slices into a slow cooker and top with 1/4 of the bread crumb mixture, 1/4 of the marinara sauce, and 1/4 of the mozzarella cheese. Repeat layers three more times.

Cover and cook on Low until tender and flavors have blended, 4 to 5 hours.

Line a plate with a paper towel; place 2 to 3 eggplant slices in a single layer onto the prepared plate. Sprinkle eggplant with sea salt; top with a paper towel. Repeat layering, salting, paper toweling with remaining eggplant. Place 2 paper towels on top layer; place a plate on top. Place a heavy book or canned food onto plate to squeeze out moisture for 20 minutes to 2 hours. Rinse eggplant slices; pat dry.

Beat eggs and milk together in a shallow bowl. Place bread crumbs into a separate shallow bowl. Dip eggplant slices into egg mixture. Lift up so excess egg drips back into the bowl. Gently press into bread crumbs to coat both sides. Place breaded eggplant, unstacked, onto a plate. Repeat with remaining eggplant.

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.

Heat olive oil in a large skillet over medium-high heat. Lower eggplant slices carefully into the hot oil in small batches; fry until golden brown, 1 to 2 minutes per side. Drain on paper towels. Repeat with remaining eggplant slices.

Pour about ¼ cup marinara sauce into bottom of the prepared baking dish; cover with 1 layer fried eggplant slices. Scatter basil and a few slices smoked mozzarella cheese over eggplant; repeat layers, ending with sauce. Sprinkle Parmesan cheese on top.

Bake in the preheated oven until heated through and cheese has melted, about 15 minutes. Serve immediately.

Preheat the oven to 350 degrees F (175 degrees C).

Beat together egg, egg whites, and water in a shallow bowl until well combined. Place bread crumbs on a large plate.

Dip eggplant slices in egg mixture, then bread crumbs until evenly coated. Place in a single layer on a baking sheet.

Bake in the preheated oven until fork tender, 7 to 10 minutes on each side.

Spread spaghetti sauce to cover the bottom of a 9x13-inch baking dish. Place a layer of baked eggplant slices in sauce. Sprinkle with some mozzarella and Parmesan cheese. Repeat with remaining ingredients, ending with cheeses. Sprinkle basil on top.

Bake in the preheated oven until golden brown, about 35 minutes.

Preheat oven to 375 degrees F (190 degrees C).

Cut 5 crosswise slices from center area of each eggplant, about 1/2-inch thick, to total 10 slices. Peel and dice remaining pieces of eggplant.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat until oil is very hot. Sprinkle eggplant slices lightly with a pinch of salt and cook in hot skillet in batches until slightly softened, about 3 minutes per side. Set eggplant slices aside on paper towels.

Heat 1 tablespoon olive oil in skillet and cook garlic for about 10 seconds; add diced eggplant and season with a pinch of salt and red pepper flakes. Saute until eggplant is softened, about 5 minutes. Pour in marinara sauce and water. Turn heat to medium-low and cook until eggplant is tender, about 15 minutes; stir occasionally. If sauce gets too thick, add a little more water.

Combine ricotta cheese, 1/2 cup Parmesan cheese, pepperjack cheese, a pinch of salt, and a pinch black pepper in a bowl until thoroughly combined. Spread about 2 tablespoons cheese mixture over each eggplant slice. Fold eggplant slices in half to enclose the cheese mixture.

Spread about half the sauce into an 8x8-inch baking dish. Lay folded eggplant slices in a single layer into the dish. Spread remaining sauce over eggplant slices.

Combine bread crumbs, 1/2 cup Parmesan cheese, and 2 tablespoons olive oil in a bowl; mix thoroughly. Spread crumb mixture over eggplant casserole.

Bake in the preheated oven until casserole is bubbling and crumbs are browned, 35 to 40 minutes.

Preheat the oven to 425 degrees F (220 degrees C).

Brush 2 tablespoons olive oil onto eggplant slices; arrange in a single layer in a shallow baking dish.

Bake in the preheated oven until eggplant is tender and browned, 20 to 25 minutes. Remove eggplant from the oven and reduce temperature to 350 degrees F (175 degrees C).

Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; cook and stir onion, mushrooms, and garlic in hot oil until onion is softened, 5 to 10 minutes. Add tomato sauce, basil, and oregano; bring to a boil. Reduce heat and simmer until sauce is slightly reduced, about 10 minutes; season with salt and pepper.

Arrange about 1/2 of the eggplant slices in a 2-quart casserole dish; top with 1/2 of the sauce, 1 cup mozzarella cheese, and 1/4 cup Parmesan cheese. Repeat layering with remaining ingredients.

Bake in the preheated oven until hot and bubby, about 25 minutes. Cool for about 5 minutes before serving.

Beat together egg and water in a small bowl. Place bread crumbs in a shallow dish.

Dip eggplant slices in egg mixture, then press in bread crumbs to coat.

Heat oil in a large skillet over medium-high heat. Add eggplant slices to hot oil, then reduce heat to medium. Cook until golden brown and tender, 3 to 4 minutes per side. Sprinkle mozzarella cheese over eggplant during the last minute of cooking to melt.

While eggplant is cooking, combine spaghetti sauce and red pepper flakes in a microwave-safe measuring cup. Cover with plastic wrap and cook on high until heated through, about 2 minutes.

Top fried eggplant slices with sauce and Parmesan cheese to serve.

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Pour bread crumbs in a shallow bowl.

Dip eggplant into eggs; coat with gluten-free bread crumbs. Place in a single layer on prepared baking sheet; lightly sprinkle with Parmesan cheese.

Bake in the preheated oven for 6 minutes; remove from oven. Flip eggplant with a spatula; brush with olive oil. Bake until golden brown, about 6 minutes. Remove from oven; reduce heat to 350 degrees F (175 degrees C).

Spread enough spaghetti sauce into a 7x11-inch baking pan to cover the bottom; layer on some of the eggplant slices. Sprinkle mozzarella cheese over eggplant; top with Parmesan cheese. Repeat layering sauce, eggplant, mozzarella cheese, and Parmesan cheese in this order; top with basil.

Bake in the preheated oven until cheese is bubbly and lightly golden, about 25 minutes.

Preheat the oven to 450 degrees F (230 degrees C). Line 2 baking sheets with parchment paper.

Cut eggplant into twelve 1/4-inch rounds and place on one of the prepared baking sheets. Spray both sides with cooking spray and season with salt and pepper.

Bake in the preheated oven for 20 minutes, flipping halfway through. Remove from the oven and turn on the broiler.

When you flip the eggplant, heat oil in a large skillet over medium-high heat. Add onions and cook until soft and starting to brown, about 5 minutes. Add garlic and cook, stirring continuously, until fragrant, about 30 seconds. Add cherry tomatoes, arugula, salt, cayenne pepper, and black pepper. Stir to flatten the cherry tomatoes and cook until arugula is wilted and sauce is hot, 3 to 5 minutes.

Place focaccia bread on the second baking sheet. Top each piece with 3 eggplant rounds and an equal amount of tomato sauce, then sprinkle Parmesan cheese over top.

Place under the broiler until cheese melts, about 1 minute. Sprinkle with oregano and serve.

Preheat an air fryer to 375 degrees F (190 degrees C) according to manufacturer's instructions. Liberally coat basket with cooking spray.

Combine crushed walnuts, bread crumbs, and basil in a bowl. Set aside.

Arrange the eggplant slices in a single layer in the prepared air fryer basket (slight overlapping is okay). Mist the tops of the eggplant slices liberally with cooking spray and lightly sprinkle with garlic powder, black pepper, and sea salt. Top with walnut bread crumb mixture.

Air-fry the rounds until eggplant is soft and golden brown. 8 to 10 minutes.

Remove from the air fryer and top each slice with about 1 tablespoon marinara sauce and 1 heaping tablespoon mozzarella cheese. Then, sprinkle the slices with Parmesan cheese, dried oregano, and red pepper flakes.

Air-fry until the cheese is hot and bubbly, 5 to 7 minutes.

Heat canola oil to 350 degrees F (175 degrees C) in a large saucepan over medium-high heat.

Mix bread crumbs, flour, and 1/2 cup Parmesan cheese together in a bowl. Place eggs in a small bowl.

Dip eggplant slices in the eggs, then the bread crumb mixture. Drop into oil a few slices at a time until breading turns golden brown, about 2 1/2 minutes. Drain on paper towels.

Heat spaghetti sauce in a saucepan over medium heat until heated through, about 10 minutes. Stir in remaining 1/4 cup Parmesan cheese and garlic powder.

Preheat oven to 425 degrees F (220 degrees C).

Sprinkle both sides of eggplant rounds generously with salt; place on baking sheet for 15 minutes to draw out moisture. Use paper towels to blot moisture from each side of the eggplant slices. Sprinkle lightly with salt and pepper.

Whisk eggs in a shallow bowl. Place panko bread crumbs in a second bowl. Dip each side of the eggplant slices in the whisked eggs, then press into the panko crumbs to coat each side. Place slices on a cooling rack on a baking sheet.

Spray the tops of eggplant generously with cooking spray. Bake 8 minutes in preheated oven. Turn each slice, and spray the other side with cooking spray. Bake an additional 8 to 10 minutes. Remove from oven and let cool slightly.

Reduce oven temperature to 350 degrees (175 degrees C).

To make the stacks: Cover a baking sheet with parchment paper. Place a large slice of eggplant on the parchment. Top with a spoonful of Ragu® Old World Style® Traditional Sauce and a slice of mozzarella. Place another slice of eggplant on the first; repeat the layering process until you have about 5 or 6 slices in a stack. Top with a generous layer of parmesan cheese.

Bake stacks until the cheese has melted, 10 to 15 minutes. Remove from oven and let cool for a few minutes. Serve warm.

Pour 2 cups oil (or amount needed for a depth of 1 inch) into a deep skillet; heat over medium heat.

Pat eggplant slices dry with a paper towel. Set aside 4 whole basil leaves; chop remaining leaves.

Fry eggplant in batches in hot oil until golden, 2 to 3 minutes per side. Transfer eggplant to a paper towel-lined plate using a slotted spoon; season with salt.

Simmer passata, 1 tablespoon olive oil, garlic cloves, 4 basil leaves, and a pinch salt in a saucepan over medium heat for 10 minutes. Remove from the heat and discard garlic cloves.

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.

Layer ingredients in the baking dish in the following order as many times as possible: fried eggplant, tomato sauce, mozzarella cheese, oregano, Parmesan cheese, and basil leaves. End with a layer of mozzarella and a drizzle of remaining 1 tablespoon olive oil.

Bake in the preheated oven until heated through and cheeses are melted, about 40 minutes. Let stand a few minutes before slicing.

Preheat oven to 375 degrees F (190 degrees C).

Sprinkle 2 teaspoons salt over eggplant rounds in colander; allow to drain at least 30 minutes. Rinse salt off the eggplant.

Spread bread crumbs into a shallow bowl and beat egg in a separate bowl. Dip eggplant into egg, allowing excess egg to drip off the eggplant; press into bread crumbs until eggplant slices are evenly coated on both sides.

Arrange coated eggplant on a baking sheet and drizzle with olive oil.

Bake in the preheated oven until lightly browned, about 10 minutes.

Mix remaining 1 teaspoon salt with ricotta cheese in a bowl. Spoon ricotta cheese mixture onto each eggplant.

Bake eggplant in the oven until cheese is heated through, 5 to 7 minutes.

Place 1 eggplant slice onto each pita chip; top with a cherry tomato and basil leaf.

Line eggplant rounds up on a large cutting board and lightly salt both sides. Let sit 10 minutes. Pat dry with paper towels. Preheat the oven to 250 degrees F (120 degrees C).

Meanwhile whisk egg and water together in a mixing bowl. Mix bread crumbs and Parmesan cheese together on a flat plate. Line a rimmed baking sheet with aluminum foil and place a cooling rack on top.

Dip each eggplant round in beaten egg and then coat in bread crumb mixture.

Preheat an air fryer to 400 degrees F (200 degrees C). Spray the basket with nonstick cooking spray.

Place as many eggplant rounds into your basket as space allows without overcrowding. Spray the tops with cooking spray. Cook for 10 minutes. Transfer rounds to the cooling rack and place in the preheated oven to keep warm. Repeat with remaining eggplant.

Spoon pizza sauce over each eggplant round. Add olive slices and cover with mozzarella cheese.

Set the oven rack about 6 inches from the heat source and preheat the oven's broiler to high.

Broil eggplant slice pizzas for 4 minutes or until cheese is melted. Garnish with basil.

Place the eggplant slices in a bowl, and sprinkle with salt. Let drain over a bowl in the refrigerator for at least an hour. I like to do this overnight.

Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook for about 6 minutes, or until almost tender. It will cook the rest of the way in the oven. Drain. Mix together the ricotta cheese and eggs in a small bowl. Stir in half of the mozzarella cheese and Pecorino Romano cheese.

Spread a thin layer of sauce in the bottom of a 9x13 inch baking dish. Arrange layers of eggplant, cheese, ziti pasta, and more sauce all the way to the top of the pan. Top with remaining mozzarella cheese.

Bake for 45 minutes in the preheated oven, until heated through and cheese is lightly browned.

Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x14-inch baking dish.

Mix seasoned bread crumbs, 1/4 cup Parmesan cheese, and red pepper flakes in a shallow bowl. Brush eggplant slices with olive oil and press into bread crumb mixture to coat. Lay slices onto a baking sheet and bake in the preheated oven until browned and tender, about 15 minutes. Remove eggplant and reduce oven temperature to 375 degrees F (190 degrees C).

Whisk tomato paste and water in a saucepan, place over medium heat and bring to a simmer. Stir in basil, oregano, parsley, garlic, brown sugar, salt, and black pepper.

Place eggplant slices into the prepared baking dish, overlapping the slices. Spoon tomato sauce over eggplant and top with mozzarella cheese and 3/4 cup Parmesan cheese.

Bake in the preheated oven until cheese is melted, about 15 minutes. If desired, broil for 1 to 2 more minutes to give cheese topping a golden color. Let stand for 5 minutes before serving.