Preparation20 minsCook Time1 hourTotal Time1 hr 20 mins
cup plain or Panko breadcrumbs
cup finely grated Parmesan cheese, plus 2 Tablespoons
teaspoons Italian seasoning
Kosher salt and ground black pepper
large eggplants, peeled and sliced into 1/2-inch rounds
cups (24 ounces) pasta sauce
cups shredded mozzarella cheese
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!