Eggplant Parmesan
Servings: 0
Ingredients
- 3 eggplant peeled and thinly sliced
- 2 eggs beaten
- 4 cups Italian seasoned bread crumbs
- 6 cups spaghetti sauce divided
- 1 16 ounce package mozzarella cheese, shredded and divided
- 1/2 cup grated Parmesan cheese divided
- 1/2 teaspoon dried basil
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Sprinkle both sides of the eggplant slices with salt. Place slices in a colander and place a dish underneath the colander to capture liquid that will sweat out of the eggplant. Allow to sit for 30 minutes. Rinse the eggplant in cold water until all salt is removed & pat dry.
- Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
- In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
- Bake in preheated oven for 35 minutes, or until golden brown.
Notes
Nutritional Information:
Amount Per Serving Calories: 487 | Total Fat: 16g | Cholesterol: 78mg
Recipe By: Jackie May
Serving Size: 8
Serving Size: 8
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