INGREDIENTS
Servings: 10
Eggplants, peeled, sliced thinly
3
Eggs, beaten
2
Bread crumbs
4 cups
Italian seasoning
2 tsp.
Spaghetti sauce
6 cups, divided
Mozzarella cheese
16 oz, shredded, divided
Parmesan
½ cup, grated, divided
Dried basil
½ tsp.
Eggplant Parmesan
Prep:
15 m
Cook:
1 h
0 m
Ready in:
1 h
15
m
DIRECTIONS
- Preheat oven to 350°F/180°C/Gas Mark 4.
- Mix bread crumbs with Italian seasoning.
- Dip eggplants, slice by slice, into the beaten eggs, then coat in bread crumbs. Arrange coated eggplant slices on a parchment-lined baking sheet.
- Bake for 5 minutes, flip, bake for 5 more minutes.
- Generously brush the bottom of a 9x13 baking dish with spaghetti sauce.
- Arrange eggplant slices in a single layer on top of the sauce. Sprinkle with a portion of both cheeses.
- Repeat until you have no more eggplant slices. Top with cheeses and a sprinkle of dried basil.
- Bake for 35 minutes or until well browned and heated through.
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