Tuesday, September 8, 2009

Eggplant Parmesan

2 eggplants, sliced into 1/4" thick slices
1 egg, beaten
2 cups Italian seasoned bread crumbs
3 cups spaghetti sauce
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese, divided

Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake at 375 F (175 C) for 5 minutes on each side, just to brown them a bit. Leave the oven on, you'll need it again in a minute. Assembling the eggplant parmesan as you would be putting together lasagna. First a layer of sauce, then a layer of eggplant, layer of cheese and end with a layer of mozzarella and parmesan cheese. Bake for about 35 minutes, or until the cheese has browned.
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  1. I would love for you to join me at Diningwithdebbie.blogspot.com for Crock Pot Wednesday. It's easy, fun and economical! Come on over and check it out. Thanks for posting. We love eggplant Parmesan at our house...it's such a classic comfort food.

  2. OH my gosh, I brought eggplant home from our weekend visits to farmstands -- and I am making this tomorrow night! Perfect. Yay!


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