Easy eggplant parmesan is hard to come by. You don’t want it too mushy, you don’t want it to lack flavor, but you also don’t want to be slaving over the stove for hours. This easy eggplant parmesan recipe does the trick every time. It’s SO good, and freezes and reheats well!
1 large eggplant, peeled and cut into 1/3 inch slices
2 eggs, beaten
1 1/2 cups seasoned dry bread crumbs
1/2 cup olive oil
2 cups spaghetti sauce
1/2 lb shredded mozzarella cheese
1/3 cup grated parmesan cheese
Place a layer of eggplant slices on paper towels and sprinkle with salt and garlic powder on both sides. Let stand 15-20 minutes, rinse then pat dry. Dip each slice of eggplant into beaten egg, and cover in breadcrumbs.
Heat the oil in a skillet over medium heat. Fry eggplant in hot oil for about 2 minutes each side, or until golden brown. Drain on paper towels.
Preheat oven to 350*F. Spray baking dish (I used a 9×9″ glass baking dish) with nonstick spray. Place half of the eggplant slices in the pan, cover with sauce. Sprinkle half of the mozzarella and parmesan cheese on top. Repeat. You may use more or less spaghetti sauce, depending on how many slices of eggplant you ended up with.
Bake 20-25 minutes, or until cheese is bubbly.