MARCH – BAKED AUBERGINE PARMESAN
Olive oil, for baking sheets
2 large eggs
3/4 cup dry breadcrumbs
3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
1 teaspoon dried oregano
1/2 teaspoon dried basil
Coarse salt and ground pepper
2 large aubergine (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
6 cups homemade Tomato Sauce
1 1/2 cups shredded mozzarella
Preheat oven to 180 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
Dip aubergine slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 200 degrees.
Spread 2 cups of tomato sauce in a 9-by-13-inch baking dish. Arrange half the aubergine in dish; cover with 2 cups tomato sauce, then 1/2 cup mozzarella. Repeat with remaining aubergine, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan.
Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.