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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