Eggplant Parmesan PRINT
- YIELD: 10 servings
- PREP TIME: 25 min
- COOK TIME: 35 min
|3||eggplant, peeled and thinly sliced|
|4||cups Italian seasoned bread crumbs|
|6||cups spaghetti sauce, divided|
|2||(16 ounce) cans salt-free diced tomatoes|
|1||cup black olives thinly sliced|
|1||(16 ounce) package mozzarella cheese, shredded and divided|
|½||cup grated Parmesan cheese, divided|
|½||teaspoon dried basil|
1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. In a 9×13 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.
4. Bake in preheated oven for 35 minutes or until golden brown.