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Baked Eggplant Parmesan
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Brief Description
This is a no-fry variation of this popular dish, and is just as delicious!
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Main Ingredient
Eggplant
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Category: Casseroles
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Cuisine: Italian
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Prep Time: 25 min(s)
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Cook Time: 35 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
If you find eggplant too bitter do this: Sprinkle some salt on both sides of each slice of eggplant. Layer the slices in a colander and place the colander in your sink. Place a heavy dish or pan over the top to press them down. Allow to sweat for 30 to 45 minutes. Rinse well with cold water to remove salt and blot dry with paper towels.
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Posted By: lynnegee
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Posted On: Jun 30, 2013
Number of Servings:
Ingredients:
- 3 - Eggplant peeled and thinly sliced
- 2 - Eggs beaten
- 4 cups - Italian seasoned bread crumbs
- 6 cups - Marinara sauce
- 1 packages - Mozzarella cheese (16-oz) sliced thinly
- 1/2 cups - Parmesan Cheese grated
- 1/4 cups - chopped fresh basil or 1 teaspoon dried basil
Directions:
Preheat oven to 350 degrees F (175 degrees C).
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.
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.
Bake in preheated oven for 35 minutes, or until golden brown.
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