Eggplant Parmesan Casserole

Nancy Martin's Recipe (from Wegman's)

• Italian Pasta Sauce - 1 24oz jar

• Eggplant - 2 (3/4 lbs each, trimmed, sliced into 1/2" rounds)

• Extra Virgin Olive Oil - 3 tablespoons

• Breadcrumbs - 1/4 cup

• Parmesan (grated) - 1/2 cup

• Oregano - to taste

• Ground black pepper - to taste

• Mozzarella cheese  - 1 8oz package 

1. Preheat oven to 450 degrees and grease a 9 x 13 baking pan. 

2. Spread 1 1/2 cups of sauce on the bottom of the baking pan.

3. Layer eggplant slices on sauce, overlapping if necessary and drizzle with olive oil. 

4. Top eggplant with even layer of bread crumbles and sprinkle with half the grated cheese. 

5. Season with oregano, and top with the remaining sauce and grated cheese. 

6. Cover with foil. 

7. Bake for 40 minutes or until eggplant is tender. Remove from oven, top with mozzarella cheese, return to oven uncovered for 2-3 minutes uncovered (until cheese is melted). 

8. Let sit 15 minutes before serving. 

No additional notes.