Eggplant Parmesan II

This is a no fry variation of this popular Eggplant Parmesan dish, and is just as delicious! Makes a great side or snack.

Eggplant Parmesan II
Adapted from allrecipes.com
Eggplant Parmesan II

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Adapted from allrecipes.com

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 Parmesan cheese, grated and divided

  • 1/2

    teaspoon dried basil

Directions

Preheat oven to 350 degrees F (175 degrees C). 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. Suggestions: I chose to sweat the eggplant before breading by peeling, slicing, sprinkling with sea salt and placing in a colander in the sink for about 30 minutes. This pulls out any bitterness. Just be sure to rinse it well with water and pat dry with paper towels before breading. I did two layers of eggplant. You can layer however you like, just to be sure the top layer of eggplant is topped with sauce and then cheese.

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