BAKED EGGPLANT PARMESAN

Eggplant

BAKED EGGPLANT PARMESAN

3 eggplant, peeled and sliced (1/2 inch)

3 eggs, beaten

3 cups Italian seasoned bread crumbs

6 cups spaghetti sauce, divided

4 cups shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese, divided

1/2 teaspoon dried basil

DIRECTIONS

Preheat oven to 350 degrees F. Dip eggplant slices in egg, then in bread crumbs.  Place in a single layer on a baking sheet lightly sprayed with cooking spray.  Bake in preheated oven for 5 minutes on each side.  In a 9×13 baking dish spread 3 cups spaghetti sauce to cover the bottom.  Place a layer of eggplant slices in the sauce.  Sprinkle with 1/2 of the mozzarella and Parmesan cheese.  Place another layer of eggplant slices, sauce and top with the rest of the cheese.  Sprinkle basil on top.  Bake for 35 minutes.

Peel and slice eggplant

Slice 1/2 inch thick

Dip eggplant slices in egg, then in bread crumbs

Place slices in a single layer on a baking sheet

Bake for 5 minutes on each side

Spread spaghetti sauce in the bottom of the baking dish

Place a layer of eggplant slices in the sauce.  Sprinkle with cheese…

place another layer of eggplant slices, the rest of the sauce, top with the rest of the cheese and sprinkle basil over the top.

Bake uncovered for 35 minutes

I love the two layers.  You can use all the slices and tightly pack the dish or less like I did this time for individual servings.

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JessicaAugust 31, 2011 - 10:36 pm

Lynn, I get mine at the farmer’s market. The fresher the better. Ask at the grocery store when their produce came in. Dark purple skin without blemishes. Heavier the better. And the stem should be green, brown means older. I hope this helps for the next time you cook with eggplant.

lynnAugust 31, 2011 - 9:49 pm

YUMM!!!!!

I want to try this one. Looks so good. How do I keep my egg plant from tasting bitter? What am I doing wrong? Why does it taste bitter when I cook with mine?

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