Baked Eggplant Parm

We all have that one recipe that's our signature. The one we always come back to time after time bemuse it's so stinkin' good. Well that for Hungry Ali, my friends, is my baked eggplant parm. This is one of my all-time favorite recipes for:

• A quick and easy meal

• Impressing my peeps

• A comfort food fix

• Entertaining

• Healthy (ish) eating

So there you have it why this recipe is my holy grail. I've perfected my eggplant parm recipe to be quick, easy, and less messy, because a frying mess in your kitchen is simply no bueno. It's also great for entertaining, a date night or just a good, quick weeknight meal. I can't say it enough - make this version of an Italian classic and it will instantly become your new favorite. Did I mention that it's delicious? 

P.S. If you can help it, save some for leftovers. The second day version arguably tastes better!

Baked Eggplant Parm

Inspired by Martha Stewart's Baked Eggplant Parmesan

Ingredients

• 2 medium-large sized eggplants, sliced into 1/2 inch rounds

• 2 tablespoons water

• Salt and Pepper

• 1 cup Panko or Italian breadcrumbs; if using Panko, use the following two ingredients:

• 1 teaspoon dried basil

• 1/2 teaspoon dried oregano

• 1 cup grated Parmesan Reggiano

• 8 oz fresh mozzarella, sliced

• 2 jars of your favorite marinara sauce

• Olive oil (for baking sheets)

Directions

Preheat oven to 375 degrees. Brush two baking sheets with olive oil and set aside. In a wide, shallow bowl, whisk eggs with water. Season with salt and pepper. In another bowl, mix breadcrumbs (and dried basil and oregano if you are using panko breadcrumbs) with 3/4 cup of Parmesan. Season with salt and pepper to taste.

Dip eggplant slices in egg mixture, letting excess drip off then dredge in breadcrumb mixture. Place on baking sheets. Bake until golden brown on bottom, 40, flipping halfway through. Remove from oven and increase oven temperature to 400 degrees.

Spread about two cups of sauce into your favorite baking dish. Arrange half of the eggplant in a single layer in the dish and cover with two more cups of sauce. Repeat with rest of eggplant slices, sauce then cover with slices of fresh mozzarella. You may also do this step with shredded mozzarella; divide in between layers of eggplant and on top of final layer. Sprinkle with remaining Parmesan cheese. Bake at 400 for until sauce is bubbling and cheese is melting (when you know you know...OR it should take about 15-20 minutes.) Remove from oven and let cool for 10-15 minutes. Serve immediately with chopped basil, more Parm and with your favorite pasta.