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