Eggplant Parmesan

By srumbel

The layers of eggplant, cheese, and sauce, in this dish make a delicious, filling meal!
from sixsistersstuff.com

Ingredients

• 2 eggplants, peeled
• 3 eggs, beaten
• 2 cups Italian seasoned bread crumbs
• 3 cups spaghetti sauce
• 2 cups Mozzarella cheese
• 1 cup Parmesan cheese
• fresh basil leaves, chopped

Details

Preparation time 30mins
Cooking time 75mins

Preparation

Step 1

Cut eggplant into ¼" thick slices. Salt the slices, and let them soak in water for 20 minutes.
Drain the eggplant, and rinse with cold water to remove the salt. Pat dry.
Preheat oven to 450 degrees.
Dip each slice in egg, then dredge it in bread crumbs. Place each slice on a lightly greased baking sheet. Bake for 5 minutes on one side, flip them over, and bake for 5 minutes more.
Reduce oven heat to 350 degrees.
In a 9x13" pan, spread 1 cup of spaghetti sauce. Layer with half of the eggplant slices. On top, add another cup of sauce, spreading it evenly over the eggplant. Top that with ½ cup of Parmesan cheese, and 1 cup of Mozzarella cheese. Repeat with a second layer of eggplant, sauce, and cheeses. Top with basil leaves.
Bake for 30-35 minutes, or until cheese starts to turn golden.