Eggplant Parmesan Bake

Instructions

1. Step 1

   Heat the oven to 220°C and position racks in the upper and lower thirds.

   Cookware: oven

2. Step 2

   Trim the eggplant and cut it crosswise into even 1 cm rounds.

   Ingredients used: 1200.0 gr Eggplant

   Cookware: Chef Knife, cutting board

3. Step 3

   Place the flour in one shallow dish and whisk the eggs in a second. In a third dish, combine the breadcrumbs, 60 gr Parmesan, oregano, salt, and black pepper.

   Ingredients used: 100.0 gr All-Purpose Flour, 2.0 gr Black Pepper, 180.0 gr Breadcrumb, 2.0 gr Dried Oregano, 3.0 piece Egg, 6.0 gr Fine Salt, 60.0 gr Parmesan Cheese

   Cookware: Shallow Dish, whisk

4. Step 4

   Coat each eggplant round in flour, then egg, and finally breadcrumbs. Arrange in single layers on the baking sheets, brush with olive oil, and bake for 20 minutes, turning the rounds and rotating the sheets halfway through.

   Timer: 20 min (fixed)

   Ingredients used: 45.0 ml Olive Oil

   Cookware: baking sheet, oven

5. Step 5

   Reduce the oven to 190°C. Spread one-third of the marinara in the baking dish, then layer in half the baked eggplant, one-third of the marinara, and half the mozzarella. Add the remaining eggplant, marinara, mozzarella, and the remaining 40 gr Parmesan.

   Ingredients used: 900.0 ml Marinara Sauce, 340.0 gr Mozzarella, 40.0 gr Parmesan Cheese

   Cookware: baking dish, oven

6. Step 6

   Bake until the sauce bubbles at the edges, the cheese is golden, and the center reaches 74°C. Rest for 10 minutes before cutting.

   Timer: 35 min (fixed)

   Cookware: baking dish, oven

7. Step 7

   Scatter the basil over the bake and serve.

   Ingredients used: 15.0 gr Basil

   Cookware: baking dish