Layered Eggplant Parmesan (Vegetarian)

READY IN: 1hr 5mins




  • 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.