Eggplant Parmesan Bake

Begin by preparing the eggplant. Place the eggplant rounds on a large baking sheet and sprinkle with kosher salt.

Massage the salt into the eggplant rounds and set aside. Let the eggplant sit for at least 1 hour.

Once the eggplant has sat for at least an hour, rinse each eggplant round under water to remove the salt. Pat dry and set aside.

Preheat the oven to 400ºF and grease a 9×13-inch casserole dish with nonstick cooking spray. Set aside.

Prepare the eggplant parmesan rounds. In a large bowl, combine breadcrumbs, ½ cup grated parmesan, garlic powder, dried thyme and ¼ teaspoon salt. Mix to combine. In a medium bowl, whisk 2 eggs.

Dip each eggplant round in the egg wash, letting the excess egg drip off. Then, dredge the eggplant in the breadcrumb mixture. Make sure that each eggplant round is fully coated.

Heat ½ tablespoon olive oil in a large frying pan over medium/low heat. When the olive oil is fragrant, add 3 to 4 eggplant rounds (depending on how big your pan is). Let cook for around 1-2 minutes on each side or until golden brown. Set aside. Repeat this step until all the eggplant rounds are golden brown.

Assemble eggplant parmesan. Scoop ½ cup of Mrs. Miller’s Garden Vegetable Sauce and place it in the bottom of the greased casserole dish. Spread the sauce across the bottom of the dish.

Next, place half of the eggplant on top of the sauce and then cover the eggplant with half of the mozzarella slices. Add 1.5 cups of marinara sauce to the top of the mozzarella slices and spread it out evenly. Repeat this step.

Sprinkle the last ¼ cup of parmesan over the top of the eggplant parmesan and place it into the oven and bake for 20-22 minutes or until the mozzarella on top of the eggplant parmesan is melted.

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain 

Remove the eggplant parmesan from the oven and let it rest for 10 minutes.

Dish up eggplant parmesan over a bed of Mrs. Miller’s Pesto Flavored Noodles generously topped with Mrs. Miller’s Garden Vegetable Pasta Sauce. 

Serve with fresh parsley freshly grated parmesan cheese.