Eggplant Parmesan II Recipe

Ingredients
<br>- 3 eggplant, peeled and thinly sliced
<br>- 2 eggs, beaten
<br>- 4 cups Italian seasoned bread crumbs
<br>- 6 cups spaghetti sauce, divided
<br>- 1 (16 ounce) package mozzarella cheese, shredded and divided
<br>- 1/2 cup grated Parmesan cheese, divided
<br>- 1/2 teaspoon dried basil
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C).
<br>step 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.
<br>step 3: 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.
<br>step 4: Bake in preheated oven for 35 minutes, or until golden brown.
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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
- 1/2 teaspoon dried basil

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 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.
step 3: 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.
step 4: Bake in preheated oven for 35 minutes, or until golden brown.

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