Eggplant Parmesan
This is the first time I've ever made Eggplant Parmesan. And since this is one of my husband's favorite meals I knew he would be a perfect guinea pig. Guess what, he LOVED it. This is a very easy meal to prepare and bake and is perfect to freeze if you have any leftovers. It's a definite keeper.
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This is the first time I've ever made Eggplant Parmesan. And since this is one of my husband's favorite meals I knew he would be a perfect guinea pig. Guess what, he LOVED it. This is a very easy meal to prepare and bake and is perfect to freeze if you have any leftovers. It's a definite keeper.
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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
Servings:
Instructions
- Place eggplant slices in a colander; sprinkle both sides with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels.
- Preheat oven to 350 degrees F (175 degrees C).
- Mix breadcrumbs and 1/4 cup Parmesan cheese together in a bowl.
- 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 1 TBL. Of 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.
Share this Recipe
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This is the first time I've ever made Eggplant Parmesan. And since this is one of my husband's favorite meals I knew he would be a perfect guinea pig. Guess what, he LOVED it. This is a very easy meal to prepare and bake and is perfect to freeze if you have any leftovers. It's a definite keeper.
|
|
|
|
|
This is the first time I've ever made Eggplant Parmesan. And since this is one of my husband's favorite meals I knew he would be a perfect guinea pig. Guess what, he LOVED it. This is a very easy meal to prepare and bake and is perfect to freeze if you have any leftovers. It's a definite keeper.
|
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
Servings:
Instructions
- Place eggplant slices in a colander; sprinkle both sides with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels.
- Preheat oven to 350 degrees F (175 degrees C).
- Mix breadcrumbs and 1/4 cup Parmesan cheese together in a bowl.
- 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 1 TBL. Of 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.
Share this Recipe
Powered byWP Ultimate Recipe