Rachael Ray Every Day

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Recipe Summary

prep:
20 mins
cook:
50 mins
total:
1 hr 10 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position racks in the upper and lower thirds of the oven and preheat to 450 degrees . Coat two baking sheets with cooking spray.

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  • On a large plate, combine the flour and pepper. In a large bowl, whisk the eggs and egg white. On another large plate, spread out the breadcrumbs. Working with one eggplant slice at a time, coat with the flour, then the egg mixture, then the breadcrumbs, shaking off the excess after each step. Place on prepared baking sheets. Repeat with the remaining eggplant.

  • Bake 10 minutes, then flip the eggplant slices and switch the positions of the pans in the oven. Bake until the eggplant is golden-brown, about 10 minutes more.

  • Coat an 8-inch-square baking dish with cooking spray, then spread with 1/2 cup sauce. Arrange one-third of the eggplant slices in a single layer, cutting slices as needed to fit the pan. Top with 1/2 cup sauce, 1/2 cup mozzarella and 2 tbsp. Parmesan. Repeat the layering twice more with the remaining ingredients, smoothing any remaining sauce on top.

  • Reduce the oven temperature to 350 degrees . Bake until the cheese melts and the casserole is browned and heated through, 25 to 30 minutes. Let rest 5 minutes before serving.

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