Italian Eggplant

Name: Italian Eggplant
Ingredients: 1/4 cup olive oil; 6 large eggs; 1 teaspoon salt; 1/2 teaspoon pepper; 2 teaspoons garlic powder; 2 teaspoons dried parsley; 1 large eggplant (about 2 lb.), trimmed, sliced into roughly 20 1/4-inch-thick rounds; 1 24-oz. jar marinara sauce; 1/2 cup grated Parmesan

9 ingredients

3 steps

Ingredients

1/4 cup olive oil
6 large eggs
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons garlic powder
2 teaspoons dried parsley
1 large eggplant (about 2 lb.), trimmed, sliced into roughly 20 1/4-inch-thick rounds
1 24-oz. jar marinara sauce
1/2 cup grated Parmesan

Directions

1

Preheat oven to 200°F. Line a baking sheet with paper towels.
2

Warm 2 Tbsp. olive oil in a large skillet over medium heat. Whisk eggs, salt, pepper, garlic powder and parsley in a medium bowl. Working in batches, dip eggplant slices into egg mixture. Shake off excess and place slices in a single layer in skillet. Cook until browned, 1 to 2 minutes per side. Transfer slices to baking sheet; place in oven to keep warm. Repeat with remaining eggplant. If burned bits accumulate, wipe out skillet with a paper towel between batches and add remaining olive oil.
3

Warm marinara sauce in a small pan over low heat. Spoon 1 Tbsp. sauce onto each of 4 plates; top each with an eggplant slice. Spoon more sauce over, sprinkle with Parmesan and add another eggplant slice. Repeat layers until no eggplant remains. Top each stack with 2 Tbsp. sauce, sprinkle with more Parmesan and serve.