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Eggplant Parmesan - June 26, 2014

Quick bright dish full of antioxidants.
Eggplant Parmesan

3 eggplants, peeled and ½” thick sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups marinara sauce
1 (16 oz) package mozzarella cheese, shredded
1/2 cup grated Parmesan cheese,
1 leaf per eggplant portion tsp fresh basil

To Prepare:
Preheat oven to 350˚ F (175˚ C).

Dip eggplant slices in egg, then in breadcrumbs. Place in a single layer on a baking
sheet. Bake in preheated oven for 5 min on each side.

In a 9x13” baking dish, spread spaghetti sauce to cover the bottom. Place layer of
eggplant slices in the sauce. Add a basil leaf per slice of eggplant. Drizzle a little
sauce on each eggplant. Sprinkle with mozzarella and Parmesan cheeses. Repeat with
remaining ingredients, ending with the cheeses.

Bake in preheated oven for 35 min, or until golden brown.
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