Baked-Eggplant Parmesan

Name: Baked-Eggplant Parmesan
Ingredients: Olive oil, for baking sheets; 2 large eggs; 3/4 cup plain dry breadcrumbs; 3/4 cup finely grated Parmesan, plus 2 tablespoons for topping; 1 teaspoon dried oregano; 1/2 teaspoon dried basil; Coarse salt and ground pepper; 2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds; 6 cups (48 ounces) store-bought chunky tomato sauce or homemade Chunky Tomato Sauce; 1 1/2 cups shredded mozzarella

Baked-Eggplant Parmesan was pinched from <a href="http://www.marthastewart.com/313564/baked-eggplant-parmesan" target="_blank">www.marthastewart.com.</a>

INGREDIENTS

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Olive oil, for baking sheets

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2 large eggs

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3/4 cup plain dry breadcrumbs

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3/4 cup finely grated Parmesan, plus 2 tablespoons for topping

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1 teaspoon dried oregano

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1/2 teaspoon dried basil

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Coarse salt and ground pepper

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2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds

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6 cups (48 ounces) store-bought chunky tomato sauce or homemade Chunky Tomato Sauce

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1 1/2 cups shredded mozzarella

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