Layered Eggplant Parmesan (vegetarian)

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 9
• 3 large eggs
• 3 tablespoons cold water
• 1 cup dry breadcrumbs
• 1/2 teaspoon seasoning salt
• 1/2 teaspoon dried italian seasoning
• 1/2-1 teaspoon garlic powder
• 1/4-1/2 teaspoon fresh ground black pepper
• 1 cup grated parmesan cheese, divided
• 1 large eggplant (peeled and cut into about 1/2-inch slices)
• 3 tablespoons olive oil (or as needed)
• 2 cups shredded mozzarella cheese, divided (can use more if desired)
• 3 cups prepared marinara sauce

Recipe

• 1 grease an 11 x 7-inch baking pan.
• 2 in a bowl whisk the eggs with water until combined.
• 3 in a shallow dish combine the breadcrumbs with seasoned salt, italian seasoning, garlic powder, black pepper and 1/4 cup parmesan cheese.
• 4 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.
• 5 place all the egplant slices on a onto a large a jelly-roll pan (the slices should be all breaded before browning).
• 6 heat oil in a large skillet over medium-high heat.
• 7 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).
• 8 to assemble; arrange one-third of the slices in a single layer into the bottom of the baking pan.
• 9 sprinkle 3 tablespoons grated parmesan cheese, then about 1/2 cup mozzarealla cheese.
• 10 repeat the layer twice.
• 11 spoon about 3 cups marinara sauce over the top.
• 12 bake covered with foil at 375 degrees f for 30-35 minutes.
• 13 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.
• 14 delicious.