Eggplant parmesan

Eating the Same Thing Every Week? Want to Try Something Different?

Try eggplant! Eggplant isn’t a vegetable you automatically think of when you’re making dinner. The texture can be strange and mushy, and it soaks up all the oil you can put on it! My favorite way to have eggplant is eggplant parmesan. If you like lasagne and other dishes with tomato sauce and lots of cheese, this is a great way to try eggplant.

  •   2  eggplants, peeled and thinly sliced
  •   2  eggs, beaten  with a little water (1 teaspoon is enough)
  •   2-3  cups Italian seasoned bread crumbs
  •   2-3 cups spaghetti sauce
  • 2 cups mozzarella cheese, shredded
  • 1/2 cup grated Parmesan cheese  
  • 1 teaspoon Italian seasoning
  1. Preheat oven to 350 degrees F.
  2. Dip eggplant slices in egg mixture, then in bread crumbs. Place in a single layer on a baking sheet sprayed with cooking spray. Bake in preheated oven for 5 minutes then turn the eggplant over and bake 5 minutes more. 
  3. In a 9×13 inch baking dish cover the bottom with spaghetti sauce.  Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle Italian seasoning on top.
  4. Bake in preheated oven for 35 minutes, or until the cheese melts and bubbles up and the top is golden brown. Check after 25 minutes just so you don’t overbake it.
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