LAYERED EGGPLANT PARMESAN (VEGETARIAN)

Layered Eggplant Parmesan (Vegetarian) image

Provided by Kittencalrecipezazz

Categories Vegetable

Time 1h5m

Yield 9 serving(s)

Number Of Ingredients 12

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3 large eggs
3 tablespoons cold water
1 cup dry breadcrumbs
1/2 teaspoon seasoning salt
1/2 teaspoon dried Italian seasoning
1/2-1 teaspoon garlic powder
1/4-1/2 teaspoon fresh ground black pepper
1 cup grated parmesan cheese, divided
1 large eggplant (peeled and cut into about 1/2-inch slices)
3 tablespoons olive oil (or as needed)
2 cups shredded mozzarella cheese, divided (can use more if desired)
3 cups prepared marinara sauce

Steps:

Grease an 11 x 7-inch baking pan.
In a bowl whisk the eggs with water until combined.
In a shallow dish combine the breadcrumbs with seasoned salt, Italian seasoning, garlic powder, black pepper and 1/4 cup Parmesan cheese.
Dip the eggplant slice firstly into the egg mixture then coat into the breadcrumb mixture pressing down with hands to adhere the mixture to the eggplant, repeat with all slices.
Place all the egplant slices on a onto a large a jelly-roll pan (the slices should be all breaded before browning).
Heat oil in a large skillet over medium-high heat.
Brown the slices 1 or 2 at a time on each side (about 4 minutes per side, after browning return the slices to the jelly-roll pan).
TO ASSEMBLE; arrange one-third of the slices in a single layer into the bottom of the baking pan.
Sprinkle 3 tablespoons grated Parmesan cheese, then about 1/2 cup mozzarealla cheese.
Repeat the layer twice.
Spoon about 3 cups marinara sauce over the top.
Bake covered with foil at 375 degrees F for 30-35 minutes.
Uncover then sprinkle 3 tablespoons parmesan cheese then about 1/2 cup mozzarella cheese on top, return to oven and bake uncovered for about 10 minutes.
Delicious.