Baked Eggplant Parmesan
Ingredients
- Extra-virgin olive oil, for brushing
- 2 large eggs
- ¾ cup plain dry breadcrumbs
- ¾ cup finely grated Parmesan, plus 2 tablespoons for topping
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- Kosher salt and freshly ground pepper
- 2 large eggplants (2 ½ pounds total), peeled and sliced into ½-inch rounds
- 6 cups (48 ounces) store-bought chunky tomato sauce or homemade Chunky Tomato Sauce
- 1 ½ cups shredded mozzarella
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