Easy Eggplant Parmesan Bake

Heat oil over medium heat, and preheat oven to 375F.

Spray a large baking dish with nonstick spray, then spread a thin layer of spaghetti sauce across the bottom.

Peel eggplant and slice in thin (1/4″ to 1/3″) rounds. Salt these and allow to sit for 10 minutes or so to remove bitter eggplant taste. Some browning may occur, it’s no problem.

Dredge each eggplant piece first in egg (mixed with a Tablespoon of milk), then in a mixture of the flour, parmesan, garlic powder, and dried herbs.

Fry eggplant in the hot oil for 2-3 minutes per side, without overcrowding the skillet, until golden.

Remove each fried eggplant round directly to the baking dish, creating a single layer of eggplant. Place dish in the oven while you continue to fry more eggplant rounds. When you have another batch of eggplant fried, remove the pan from the oven, spoon a small amount of spaghetti sauce on top of each round in the dish, and add a second layer of fried eggplant.

Repeat until all eggplant rounds are used. Do not stack eggplants more than 3 deep in dish.

Sprinkle entire casserole with additional parmesan cheese (if desired) plus shredded mozzarella, fresh cut tomato slices, and fresh garnishing herbs to taste. Bake entire dish 5-7 minutes, until heated through and top cheeses have melted.