Eggplant Parmesan


3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
3/4 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided


To remove the bitterness, salt the eggplant and let it sit for 20-30 minutes and then rinse with cold water.

Preheat oven to 350 degrees F.

In a bowl, mix the bread crumbs with 1/4 cup of the Parmesan cheese and the dried basil.

Dip eggplant slices in egg, then in bread crumb mixture. Place in a single layer on a baking sheet. Bake in preheated oven for 7 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.

Bake in preheated oven for 35 minutes, or until golden brown.

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