EGGPLANT PARMESAN BAKED RECIPES

Steps:

• Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
• Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
• Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

Steps:

• Place a large rimmed baking sheet in the oven; preheat the oven to 375°F.
• Coat eggplant slices with egg, then coat each slice on both sides with panko. 
• Spread oil on the hot baking sheet and arrange eggplant slices on it in a single layer. 
• Bake 15 minutes, flip and bake another 10 minutes, or until golden brown.
• Increase the oven temperature to 475°F. 
• In an 8x10-inch ovenproof dish, layer half of the sauce, then baked eggplant, and top with cheeses. 
• Repeat with remaining ingredients, finishing with cheese. 
• Bake until cheese melts and is golden brown in spots, about 15 minutes.