Preparation20 minsCook Time1 hourTotal Time1 hr 20 mins
2 large eggs
2 Tablespoons water
1 cup plain or Panko breadcrumbs
1 cup finely grated Parmesan cheese, plus 2 Tablespoons
2 teaspoons Italian seasoning
Kosher salt and ground black pepper
2 large eggplants, peeled and sliced into 1/2-inch rounds
3 cups (24 ounces) pasta sauce
2 cups shredded mozzarella cheese
1 cup sliced mushrooms (optional)
Layer your countertop with paper towels, and lay eggplant slices on top of them. Salt the eggplant liberally, and allow to sit for 30-60 minutes (this helps draw out the excess moisture). Rise the eggplants slices, then pat dry with paper towels. Season with salt and pepper.
Preheat oven to 375 degrees. Lightly brush 2 baking sheets with olive oil; set aside.
In a shallow bowl, whisk together eggs and water. In another bowl, mix together breadcrumbs, 1 cup Parmesan, and Italian seasoning.
Dip eggplant slices in egg mixture, allowing excess drip off, then dredge both sides in breadcrumb mixture, coating well. Place in a single layer on baking sheets. Bake until golden brown on bottom, about 20-25 minute, then flip slices. Bake an additional 20-25 minutes until browned on other side. Remove from oven and turn temperature up to 400 degrees.
Spread ½ cup of sauce in a 9-by-13-inch casserole or baking dish. Arrange half the eggplant in a single layer, shingling the slices if you have a lot (I did.) Cover with 1 cup sauce, then 1 cup mozzarella. Layer on mushrooms if desired, then cover with ½ cup sauce. Repeat layering with remaining eggplant, sauce, and mozzarella, then sprinkle on remaining Parmesan.
Bake 15-20 minutes until sauce is bubbling and cheese is melted, then broil on high for 2 minutes to brown the cheese a bit. Remove from oven and sprinkle with additional Italian seasoning. Enjoy!