Eggplant Parmesan

  • 1 large eggplant, peeled and thinly sliced
  • 2 eggs, beaten
  • 1 C bread crumbs or matzo meal
  • 1 T Italian seasoning
  • 48 oz. spaghetti sauce
  • 8 oz. shredded cheese
  • 1/3 C grated Parmesan cheese, divided
  • 1/2 t dried basil

Mix bread crumbs with Italian seasoning.  Dip eggplant slices in egg, then in bread crumb mixture.  Place in a single layer on parchment covered trays and bake at 350 degrees for 10 minutes on each side.  Spread spaghetti sauce in the bottom of a 13×9″ baking pan.  Place a layer of eggplant slices in the sauce, followed by more sauce, shredded cheese, and Parmesan cheese.  Repeat, ending with the cheeses.  Sprinkle basil on top.  Bake at 350 degrees for 40 minutes, or until golden brown.

Serve with noodles and some extra sauce.

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