Preheat oven to 375º F.
Spray two 9×13-inch rimmed sheet pans with olive oil spray and set aside.
Peel eggplant and slice into 1/2-inch rounds.
Mix bread crumbs and ½ cup parmesan cheese until well-blended.
Beat egg and milk until thoroughly mixed.
Dip each eggplant slice into egg mixture and then dredge through bread crumb mixture until coated on each side. Place slices in a single layer onto prepared sheet pans. Bake 20 minutes or until golden brown on the bottom; turn over and bake an additional 20 minutes or until fork-tender. Remove from oven and set aside.
Mix tomato sauce, Italian Seasoning Mix, and salt until thoroughly blended.
Spread ½ cup of tomato sauce mixture over the bottom of a 9×13-inch baking dish. Cover with half of the baked eggplant. Spread 1 cup of tomato sauce over eggplant and top with 1 cup mozzarella cheese. Sprinkle 1 cup of parmesan cheese over mozzarella cheese. Repeat layers of remaining eggplant slices, tomato sauce, mozzarella, and parmesan cheese. Bake 30 minutes or until bubbly and cheese has melted.
Remove from oven and garnish with chopped fresh basil, oregano, and thyme.
Make-Ahead Instructions: Prepare eggplant parmesan without baking. Cover tightly and store in the refrigerator for up to two days. When ready to bake, remove from refrigerator, remove wrap, and bake according to recipe instructions.
Freezer Instructions: Prepare eggplant parmesan in a freezer-safe baking dish without baking. Cover tightly with plastic wrap, followed by foil. Store in the freezer for up to 3 months. When ready to bake, remove from the freezer and allow to thaw in the refrigerator. Bake according to recipe instructions.
0 servings