Eggplant Parmigiana Baked Eggplant Parmesan Recipe. Allow excess egg mixture to drip off before placing slices into the hot oil. Repeat with remaining eggplant sauce and mozzarella then sprinkle with remaining 1 4 cup parmesan.
Transfer to the paper towel lined baking sheets. Step 5 bake in the preheated oven until lightly browned and crisp about 5 minutes per side. Place the last slices of the eggplant.
Coat with bread crumb mixture.
Dip eggplant slices in beaten egg. Shake excess flour from eggplant slices and place into egg mixture turning to ensure both sides are coated. Cover with a second layer and sprinkle with salt. In a 9 by 13 inch flameproof baking dish spoon about 1 4 of the tomato sauce on the bottom.